|12||bread — hot cross buns|
|250 ml||milk — full cream|
|1 Tbs||vanilla extract or 2 vanilla pods|
|300 g||white chocolate|
|5||eggs — just the yolks|
|2||eggs — whole|
|150 g||castor sugar|
generously butter 12 fresh hot cross buns.
Cut them through
lengthways and arrange in a buttered baking tray.
Combine and heat
500 ml of cream and 250 ml of milk together.
Add 1 tablespoon
of vanilla extract or two scraped vanilla pods, if available.
As soon as the
liquid is warm add 300 g of white chocolate and stir until everything has
Be careful not to
Whisk together 5
egg yolks and 2 whole eggs with 150 g of castor sugar and slowly pour over the
warm cream mixture until all is blended.
Pour mixture over
hot cross buns and let it soak for 15 min.
Bake for 30 to 45
mins at 180 degrees Celsius or until set.
reprinted with permission of Chef Mynhardt Joubert.