Hot Cross Bun Easter Trifle - Queen Fine Foods
Left over hot cross buns? This indulgent dessert with boozy butterscotch custard and caramelised pears is the perfect way to use them up!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at queen.com.au.
Ingredients
- <p>1/4 cup (40g) corn flour</p>
- <p>1/2 tsp salt</p>
- <p>1/2 cup (110g) firmly packed dark brown sugar, sifted</p>
- <p>4 large egg yolks</p>
- <p>3 cups (750ml) full cream milk</p>
- <p>2 tsp Queen Vanilla Bean Paste</p>
- <p>1 tbsp whiskey (optional)</p>
- <p>80g unsalted butter</p>
- <p>2/3 cup (150g) brown sugar, firmly packed</p>
- <p>1/3 cup (80ml) water</p>
- <p> 5 beurre bosc or William Barlett pears</p>
- <p>10 chocolate hot cross buns </p>
- <p>½ cup (60g) hazelnuts, roasted and roughly chopped</p>
- <p>600ml thickened cream</p>
- <p>2 tbsp icing sugar</p>
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