Blueberry Custard Croissant

Blueberry custard croissants are a delicious breakfast treat sure to impress anyone—even yourself! A toasty croissant filled and topped with a rich creamy custard and a delicious blueberry sauce.

I love to make this when I have guests staying over because it makes for a beautiful breakfast! The custard and blueberry sauce can be made the day before and refrigerated, the custard is used cold but the blueberry sauce is better warmed up.

I like to serve it as I imagine a restaurant would—as a full breakfast meal, with a side of French omelettes and greens like arugula topped with salt, pepper, lemon juice, and olive oil.

The Croissant

Any croissant will work for this—use what you have! But a day old croissant is better than fresh since it will toast crustier. You can use mini croissant to make smaller servings or large croissants for a heartier size! My favorites are Costco croissants.

The Custard

The Custard

The custard process may seem intimidating but it actually quite simple when you get to making it. Just warm milk, mix ingredients in a bowl, pour in the hot milk, then pour everything back into the pot and warm up till thickened.

So, start by warming up a cup of milk in a saucepan or small pot on medium until it juust starts to reach simmering point—you don’t want to boil it.

While the milk warms up, add eggs, an egg yolk, corn starch, and sugar to a bowl and whisk until combined.

Once the milk is warm, slowly, very slowly, pour it in over the egg mixture little by little while mixing vigorously. This will bring the egg mixture up to temperature so when you slowly heat it to thicken the cream it won’t turn into scramble eggs!

Pour the entire mixture back into the saucepan over low heat. Whisk continuously until the mixture thickens to custard consistency—it should coat the back of a spoon. Just remember, it will thicken even more as it cools.

If you want to be careful and ensure an extra smooth custard, you can use a sieve to strain the custard into a bowl (or just pour it in like me and wish for the best). then add two tablespoons of cold butter and a splash of vanilla extract. Whisk again until the butter is melted in and incorporated.

Cover the custard with Saran Wrap or plastic wrap, and make sure to touch the cover to the custard to help prevent a film from forming on the top. Store your custard in the fridge—and once cool, it’s ready to use!

Blueberry Sauce

Blueberry Sauce

There are so many different toppings you can use over a custard croissant—apple, pistachio, banana, mango, and more! I love to use a lightly sweetened blueberry sauce, but I can’t wait to explore more flavors.

To make the blueberry sauce, add frozen blueberries to a sauce pan. Heat on medium low until the berries release their juices and break down. Help speed up the process by smashing down the blueberries with a spatula or potato masher.

Add sugar, vanilla extract, and heavy cream. Mix and cook until thickened. Once the blueberries have reached your desired consistency, take the pot off the heat and throw in a few cold butter slices mixing quickly to melt and incorporate the butter. It will give the sauce a beautiful shine!

Blueberry Custard Croissant

Now it’s time to put it all together! Slice the croissants in half and add your desired amount of custard—I like to use a piping bag with the top cut to piece on an even amount to each croissant. Then spoon over some blueberry sauce.

Pipe some more custard over the top and pop the tray into a preheated 375°F oven for 12-15 minutes or until toasted and the custard is lightly golden.

Spoon over a little (or a lot) more blueberry sauce and finish off with a sprinkling of powdered sugar. Serve warm and enjoy!

Blueberry Custard Croissant


Serves 6

Time: 1 hour

  • 6 large croissants

The Custard

  • 2 cups milk
  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup corn starch
  • 1/4 cup sugar
  • 2 tbsp cold butter
  • 1 tsp vanilla extract

The Blueberry Sauce

  • 1.5 cup blueberries
  • 1 tbsp sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp cold butter


For the Custard

1. Heat milk in a sauce pan on medium heat until it just comes to a simmer

2. In the meantime, add eggs, cornstarch, and sugar to a bowl and whisk well

3. Slowly pour over the hot milk into the egg mixture whisking constantly until incorporated

4. Pour the entire mixture back into the sauce pan and heat over low, whisking constantly until it thickens

5. Pour the mixture into a bowl, add cold butter and vanilla extract, and mix until incorporated

6. Cover the custard with Saran Wrap making sure to touch the wrap to the custard. Store in fridge until cooled and ready to use

The Blueberry Sauce

1. Place blueberries into a saucepan and heat in medium until it releases its juices and breaks down to your desired consistency

2. Add sugar, heavy cream, and vanilla extract. Cook until thickened

3. Remove from heat and toss in cold butter, mixing well until incorporated

The Blueberry Custard Croissant

1. Preheat oven to 375°F

2. Cut croissants in half, fill with custard and spoon over blueberry sauce. Top with more custard and bake for 12-15 minutes or until toasted and the custard is golden

3. Top croissants with more blueberry sauce and a sprinkling of powdered sugar. Serve warm and enjoy!

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