Serves 4

Ingredients

150 ml milk

50 ml cream

1 vanilla pod

1 cinnamon stick

2 eggs

25 g sugar

20 g apricot jam

2 croissants

handful of raisins

100 g 70% dark chocolate, roughly chopped into 25 g portions.

Method

Preheat the oven to 160 °C.

Grease 4 ramekins and line with sugar.

Place the milk, cream, vanilla pod and cinnamon sticks in a saucepan and bring to the boil,then remove from heat.

Whisk together the eggs and the sugar. Add some of the hot liquid to the egg mixture to temper while whisking and pour back into the milk mixture. Strain the liquid into a jug.

Cut the croissants and place in a greased sugared ramekin with raisins between the layers and place the dark chocolate in the centre.

Pour over the custard evenly, top with raisins and allow to soak for 5 to 10 mminutes.

Place the ramekins in a deep oven-tray lined with a thin cloth and pour warm water in the dish to cover the ramekin sides half-way up.

Place in the oven and bake until set and golden on top.

Once cooked, remove from the oven and oven-dish, brush the croissants with apricot jam and dust with icing sugar.

Serve warm with a glass of the Leopard's Leap Culinaria Grand Vin.