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Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers

Name: Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers
Cook time: 30 min
Yield: 4
Ingredients: 250ml (1 cup) full-cream milk; 60ml (¼ cup) fresh cream; seeds of 1 vanilla pod; 2,5ml (½ tsp) ground cinnamon; 2,5ml (½ tsp) ground nutmeg; 2 egg yolks; 15ml – 30ml (1 – 2 tbsp) castor sugar; 7,5ml (1½ tsp) cornflour; 2 – 4 hot cross buns, sliced into thin fingers; butter, to fry

February 28, 2017 (Last Updated: March 20, 2017)

Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers recipe

If you’re looking for something a bit more out there than just popping a hot cross bun into the toaster, look no further than vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers. This pudding is creamy, dreamy, and makes for an utterly delicious Easter.

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Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers

Serves: 4

Cooking Time: 30 mins

Ingredients

250ml (1 cup) full-cream milk
60ml (¼ cup) fresh cream
seeds of 1 vanilla pod
2,5ml (½ tsp) ground cinnamon
2,5ml (½ tsp) ground nutmeg
2 egg yolks
15ml – 30ml (1 – 2 tbsp) castor sugar
7,5ml (1½ tsp) cornflour
2 – 4 hot cross buns, sliced into thin fingers
butter, to fry

Instructions

Place the milk, cream, vanilla seeds, cinnamon and nutmeg in a saucepan over medium heat and heat until simmering point. Remove and keep warm.

In a separate bowl, whisk together the egg yolks, sugar and cornflour until well combined. In a slow and steady stream, add the hot milk mixture to the egg mixture while whisking constantly.

Return the mixture to the saucepan over very low heat and stir continuously until just thickened. The custard should coat the back of a wooden spoon. Once thickened, set aside while you toast the hot cross bun fingers.

Heat a pan with a little butter over medium heat and fry the hot cross bun fingers for a couple of minutes on all four sides until golden brown and toasted. Serve immediately alongside the custard ‘fondue’ for dipping.