How to make
Mix the eggs with the sugar and vanilla. Once the sugar has melted, add the milk and stir for another 5 minutes.
Caramelize the sugar and cut the croissants into small circles.
Pour the caramelized bananas into a sponge cake tin, arrange the croissants and sliced bananas on top and pour the milk mixture over them.
Bake in a preheated oven at 360°F (180°C) on a water bath for about 20-25 minutes.
Once the creme caramel is baked, leave it to cool completely and turn it over into a suitable dish.
The creme caramel with croissants and bananas is ready.
Note: 1 cup is 200 ml!
