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Just 5 ingredients
Impress your friends and family with this supereasy custardy, fruity bake for brunch or Mother’s Day recipe ESTHER CLARK photograph MELISSA REYNOLDS-JAMES
Blueberry & lemon croissant bake SERVES 8 as dessert or 6 as brunch PREP 12 mins plus 1 hr soaking COOK 40 mins EASY V
PER SERVING (8) 321 kcals • fat 13g • saturates 7g • carbs 43g • sugars 21g • fibre 3g • protein 7g • salt 0.5g
62 BBC Good Food Middle East March 2021
Shoot director SARAH BIRKS | Food stylist EMILY JONZEN | Stylist JENNY IGGLEDEN
1 Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm. 2 Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard. 3 Heat oven to 180C/160C fan/ gas 4. Nestle the bluerries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.
*For this five-ingredient recipe series, we assume you already have storecupboard staples like sugar
6 large croissants (leftover stale croissants work well) 500g ready-made custard 250ml whole milk 150g lemon curd 250g fresh or frozen blueberries icing sugar, to serve (optional)
