6 large croissants
1 cup lemon curd
1½ cups milk
½ cup cream
½ cup caster sugar
finely grated zest 1 large lemon
1 teaspoon vanilla extract
icing sugar for dusting
thick plain yoghurt
berry coulis (I used Dollop)
6-7 cup capacity oven-proof baking dish
roasting dish which baking dish will fit inside
Preheat the oven to 180˚C.
Cut the croissants in half. Spread the cut sides with lemon curd and arrange in the baking dish.
Whisk all the remaining ingredients together and pour over the croissants. Leave for 15 minutes, regularly spooning the egg mixture over the pieces of croissant so they are all soaked in custard.
Place the pudding in a roasting dish and pour in enough hot tap water to come halfway up the sides of the dish. This will ensure the lemon custard is lovely and silky when cooked.
Bake for 35-40 minutes, loosely covering the top with foil if the dessert is getting too brown. The custard should be just set around the croissants.
To serve: Dust the pudding with icing sugar and serve with yoghurt and berry coulis.