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Ingredients
6-7 large croissants
4 oz (112g) butter, cubed or sliced
1 cup frozen or fresh blueberries
ground pistachios for garnish
For the Custard:
4 cups milk
3/4 cup sugar
3/4 cup fine semolina
​3 tablespoons corn starch
2 whole eggs
2 egg yolks
zest of an orange or lemon
2 teaspoons vanilla extract
1/4 teaspoon salt
For the Syrup:
1 and 1/2 cups granulated sugar
1 cup water
1 cinnamon stick
juice of a lemon or an orange
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes.

In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot.

​Temper the egg mixture by adding some hot milk and whisking well.

Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness.

​Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside.

Make the Syrup: In a small saucepan combine the sugar, water, juice, and cinnamon stick and bring to a boil. As soon as the sugar dissolves remove from heat and add vanilla. Set aside to cool.

Assemble and Bake:

Slice croissants lengthwise and fill them with the custard.

Arrange them in a 9 by 13-inch baking tray that has been lightly greased with butter or baking spray.

Top with the butter slices and sprinkle the blueberries between the croissants.

Bake on the center rack of the preheated oven for 30 minutes.

Pour the syrup over the croissants and set aside for 30-60 minutes until it is absorbed.

Warm them through so that the tops can crisp up a bit before serving and garnish with ground pistachios.

Enjoy! Kali Orexi!

Notes
Feel free to use mini croissants instead of the larger croissants.

Substitute your favorite berries for the blueberries
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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