Pre-heat your oven to 180°C
In 6 ramekins place the croissant triangles and arrange with the points or tips of the triangles pointing upwards, almost like a crown.
In the centre of the "crown" place your raspberries and your chopped white chocolate. Fill the gaps that you can with the chocolate. When finished, set to one side.
In a pan, heat the milk, cream and vanilla bean paste on a medium heat, stirring. Do not let it boil. When it begins to simmer, remove from the heat and allow to cool.
In a mixing bowl, whisk your eggs and caster sugar together. When combined, slowly pour the milk/cream mix into the eggs and sugar, whilst still whisking until fully combined.
Using a sieve, transfer from the mixing bowl into a large jug or something that is easy to pour from. If your milk/cream was too hot, the sieve will capture any egg or other impurities that has cooked when making the custard.
Place your ramekins in a deep side baking tray and fill with warm water until about halfway up the ramekins.
Pour your custard over the ramekins. Pour a little, allow to absorb and then pour again until you run out.
Bake in the middle of the oven for 30 minutes keeping an eye on the croissant tips to make sure they don't burn.
When cooked, let it stand for 5 mins on a cooling tray.
To remove from the ramekins, run a sharp knife around the edges (using a towel to hold the ramekins) or you can eat them from the ramekins. Serve with cream!