Crème Caramel Croissant Cake

A crème caramel-style baked custard cake made with layers of sliced croissants, baked in a water bath.

Ingredients

4		croissants (with filling to taste)
1 L		fresh milk
1 cup	240 ml	sugar
1 cup	240 ml	sugar for the caramel
6		eggs
2		vanilla

Caramelize 1 cup of sugar and coat the sides and bottom of a baking mold with it.
Arrange the croissants, sliced into rounds, in the mold (in my baking mold they fit in 2 rows).
Warm the milk slightly, beat the eggs well and mix them with the milk, the sugar and the vanilla.
Pour the resulting mixture over the croissants, waiting a little for the croissants to soak it up, then pour in the second half of the egg mixture.
Fill the mold to the top and place it in a tray of cold water. Bake at 160°C for about 50 minutes. If the water boils, add more to the tray. If the croissants brown on top but it is too early to remove, cover them with foil.
When ready, turn off and open the oven and leave the cake inside for 15 minutes. Then take it out, but do not remove it from the tray of water until the water has cooled completely.
When the cake has cooled too, put it in the refrigerator. After a few hours, turn it out onto a suitable platter and pour over the caramel that remained in the mold.