1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the cream and milk in a pan over a low heat, until the mixture is steaming and bubbles begin to appear at the edges. Whisk the eggs, sugar, and vanilla extract together in a bowl, then whisk in a little of the hot milk and cream mixture. Gradually whisk in the remainder, until smooth.
2. Spread the bottom halves of the croissants with half the lemon curd, then put the tops back on. Arrange the croissants in a baking tin so that they fit snuggly, then pour over the cream mixture. Leave to soak for 10 mins. Sprinkle over the blueberries and dollop over small spoonfuls of the remaining curd. Sprinkle over the remaining 1 tbsp of sugar and bake for 25 mins, until the top is crisp and the custard has just set. Serve with cream or Greek yogurt.
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