Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers – Food & Home Magazine
Vanilla and cinnamon spiced custard ‘fondue’ with toasted hot cross bun fingers makes for a creamy, dreamy, delicious Easter pudding.
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
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