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Lemon Custard Croissant Pudding Recipe

  • Prep 15 mins
  • Cooking 30 mins
  • Serves 4-6
  • Difficulty Medium

A symphony of flavours awaits in every bite of our Lemon Custard Croissant Pudding. Layers of buttery croissants, velvety custard & tangy lemon curd come together in this irresistible dessert.

We’ve gone all-out with this decadent lemon curd dessert, which not only tastes great but will have your house smelling like a bakery. Full of gooey custard and lemon curd, it’s a sweet treat full of zesty citrus for the perfect balance. The lemon croissant mix is incredible too, with the delicate butteriness of the croissants offsetting the curd perfectly. You won’t be able to stop at one helping!

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Ingredients

Ingredients

4 Bakers Delight Croissants, halved lengthways
400g lemon curd
500g ready-made custard
200 mls milk
Icing sugar & pouring cream to serve

Method

    1. Step 1

      Preheat oven to 180C/160C fan forced

    2. Step 2

      Arrange croissant bases in the bottom of the dish

    3. Step 3

      Place custard & milk in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the mixture just comes to the boil. Pour half the mixture over the croissant bases. Dollop tablespoonfuls of half the lemon curd over the top.

    4. Step 4

      Arrange croissant tops over the filling. Pour the remaining custard mixture over the top. Set aside for 30 minutes to allow the croissants to absorb some of the custard mixture.

    5. Step 5

      Dollop tablespoonfuls of the remaining lemon curd over the pudding. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and serve with cream.

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FAQ’s

Is lemon custard the same as lemon curd?

While both are delicious in desserts, lemon custard and lemon curd are quite different, with lemon custard being thicker and sweeter than lemon curd. Think of lemon custard more like a traditional creamy custard with added lemon tang, but lemon curd as a tangy citrus sauce.

Why is lemon curd called curd? 

When it comes to lemon curd, the term ‘curd’ comes from the process of separating the curds from the whey in cream using citric acid, which is how it was originally made. Although it’s generally not made the same way these days, the term has stuck.

What makes custard curdle?

If your custard is curdling, it could be from overheating, which causes the custard to separate, or curdle, as the proteins break down. The best way to avoid this is to use a low heat, make sure to keep an eye on it, and never let the custard reach boiling temperature.

 

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