1.
In a jug, whisk together the
M&S extra thick double cream (195 g)
,
whole milk (150 mL)
,
M&S free-range mixed eggs (3)
,
caster sugar (20 g)
and
lemon juice (15 mL)
. Using the
unsalted butter (as needed)
grease a 20cm baking dish and layer up the
M&S all-butter croissants (4)
. Pour over the custard mix and allow to soak for 15 minutes, pressing down the croissants so they are submerged.