• In a casserole dish, combine the eggs, heavy cream, milk, vanilla, orange zest, Chinese five spice, and maple syrup. Whisk to combine.
• Soak croissants 30 minutes, flip croissants 15 minutes into soak to allow custard to fully absorb on each side.
• In a non stick skillet set over medium heat, add butter, allow to bubble before placing croissants to pan.
• Press croissants down with a spatula to flatten slightly. cook for approximately 3-5 minutes per side or until croissants are nicely browned.
• Remove finished croissants to a serving dish. Garnish as needed with fresh fruit, maple syrup, jam or powdered sugar.

For the Salted Crème Brûlée Sauce:

• In a medium sized stainless steel pot set over medium low heat, melt butter.
• Add Brown sugar, maple syrup, and vanilla bean paste. Turn up heat to medium and whisk constantly to avoid scorching bottom of sauce.
• Continue to whisk until sauce starts to thicken slightly. Turn heat back down to low and cook until large bubbles form and sauce resembles a loose caramel.
• Allow sauce to cool and drizzle on everything from pancakes and waffles, brownies or pies. Total cooking time is between 20-25 minutes to achieve optimal thickness.