Although hot cross buns are delicious on their own. Wait until you try this hot cross bun crème brûlée . Soft on the inside, crunchy on top this will melt in your mouth.
(+ cooling, 5 mins soaking & 2 hours chilling time)
Ingredients
2 Coles Bakery Hot Cross Buns, day-old (see recipe tips), coarsely torn
1 cup (250ml) pouring cream
1½ cups (375ml) milk
⅓ cup (75g) caster sugar
4 Coles Australian Free Range Egg yolks
2 tbs brown sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Place four 1 cup (250ml) ramekins in a roasting pan. Divide buns evenly among the ramekins.
Step 2
Whisk the cream, milk, caster sugar and egg yolks in a bowl. Strain through a fine sieve into a jug. Pour over the bun in each ramekin. Set aside for 5 mins to soak.
Step 3
Pour enough boiling water into the roasting pan to come halfway up the side of each ramekin. Bake for 30 mins or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
Step 4
Preheat grill on high. Sprinkle brown sugar evenly over the puddings. Cook under grill for 1-2 mins or until sugar caramelises. Serve immediately.
Recipe tip
It's best to use day old hot cross buns as they're slightly drier and absorb more of the custard.
