Add the eggs, half and half, heavy cream, light brown sugar, pure vanilla extract, orange liqueur, ground cinnamon, ground cardamom, and kosher salt into a large mixing bowl.

Add the zest of one navel orange.

Using a whisk, mix thoroughly.

Fill each ramekin three-quarters full with the batter.

Set them aside.

Preheat the oven to 350 degrees.

Brush the inside of the ramekins with melted unsalted butter and set them aside. Reserve the leftover melted to brush the tops of the croissants before baking.

Cut into cubes enough croissants to fill eight (8) cups, and place a cup of cut croissants into each ramekin; add eight ripe, sweet North Bay Produce blueberries.

Place the ramekins onto a large baking sheet and set aside.

Cut a croissant in half and stand it up with the flat end on the cutting board. Run a sharp knife down the center of the croissant.

Place the pieces on top of the mixture with the cut side down, with the points in opposite directions, and press them into the batter.

Brush the tops with melted butter and sprinkle on a mixture of light brown sugar and ground cinnamon.

Place the large sheet pan with the ramekins on the center rack and tent with foil.

Cook them uncovered for twenty-five minutes, then uncover and bake for another twenty minutes.

Remove them from the oven and top them with more blueberry cream cheese syrup, fresh blueberries, and whipped cream.

Place a saucepan over medium-high heat.

Add blueberries, water, granulated sugar, and room-temperature cream cheese.

Stir the mixture to prevent it from scorching and to help the cream cheese to melt.

Over a medium mixing bowl, pour the mixture through a fine mesh sieve and press any solids through the screen using a rubber spatula.

Spoon 2-3 tablespoons of the blueberry cream cheese syrup sauce over each container.