date:Jun 23, 2014
roof dish.
2. Place the cream in a saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Add half the chocolate. Set aside for 2-3 minutes or until the chocolate melts and the mixture is smooth. Stir until combined. Set aside for 5 minutes to cool slightly.
3. Whisk the eggs, sugar, milk and orange rind in a heatproof bowl until well combined. Add the chocolate mixture, whisking constantly, until combined. Pour over the croissant and set aside