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Pain au chocolat pudding with creme anglaise and berry compote

Serves: 6
Ingredients
For the pudding:
. 4 pains au chocolat (chocolate croissant)
. 500 ml double cream
. 75 gm butter
. 2 vanilla pods
. 131 gm caster sugar
. 3 eggs
For the custard:
. 250 ml double cream
. 250 ml milk
. 1 vanilla pod
. 5 egg yolks
. 50 gm caster sugar
For the berry compote:
. 125 gm frozen berries
. 113 gm caster sugar
. A pinch of pectin
Method
Pre-heat the oven to 170°C. Grease six circular ramekins with butter and set aside.
Put the cream, butter and vanilla pods in a heavy bottomed saucepan and bring to a light boil. Put the eggs and caster sugar into a separate bowl and whisk lightly. Once the cream mixture has begun lightly boiling, pour into the bowl, stirring consistently until thoroughly combined.
Cut the pains au chocolat into small slices and arrange in the bottom of a large dish. Pour the mixture over them and soak, uncovered, for 30 mins.
Transfer to six ceramic circular ramekins and fill three-quarters of the way with the pudding mixture. Transfer the ramekins to the oven and bake at 170°C for 27 mins.
To prepare the custard, heat the cream, milk and vanilla beans in a saucepan and bring to a light boil.
Mix the egg yolks and sugar in a separate bowl, then add the lightly boiled cream mixture into the bowl, stirring thoroughly before transferring it back to pan.
Stir continuously over medium heat for around 5 mins until slightly thick then remove from the heat and transfer to a jug.
For the berry compote, put the frozen berries into a saucepan. Mix sugar and pectin in a bowl, then add half the mixture to the saucepan over medium heat.
Stir occasionally until the berries soften and after 2 mins, add the rest of the sugar mixture and stir thoroughly, heating for another 3-5 mins.
To serve, remove the pudding from the ramekin and transfer onto plates. Spoon a generous amount of berry compote onto the top of the pudding and pour custard on the side. Serve.