- 6 medium Granny Smith apples, peeled, cored and thinly sliced
- 50 g butter
- 4 tablespoons brown sugar
- 1 cup milk
- 300 ml cream
- 1/2 cup sugar
- 4 egg yolks
- 4 croisssants (approximately 280 g)
Preheat the oven to 180 C.
Melt the butter in a frying pan over a medium heat, add the apples to the pan and sprinkle over brown sugar. Cook, turning at times, until apples are tender.
Pour milk, cream and sugar into a small saucepan and bring almost to the boil, stirring to ensure sugar is dissolved. Allow to cool until warm and then gently pour into egg yolks and whisk to combine.
Slice croissants into 1 cm thick pieces. Line a 30 cm oval baking dish (approximately 6 cm deep) with croissant pieces, leaving enough to cover the surface. Spread over the apples and then pour over custard filling. Cover with remaining croissants.
Bake for 30 minutes.