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Pudding or Breakfast? Thomasina Miers’ Recipe for Baked Blackcurrant Jam Croissants and Custard
Ingredients
  • 200ml cream
  • 400ml whole milk
  • 5 cardamom pods, bashed
  • Zest of 1 orange
  • 45g butter
  • 80g demerara sugar
  • 2 eggs plus 2 extra yolks
  • 80g golden caster sugar
  • 4 to 5 all-butter croissants
  • 140g blackcurrant jam
  • Creme fraiche or thick pouring cream, to serve
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