Hot Cross Bun Custard Slice | Cook with Curtis Stone | Coles

Level up your Easter baking with this custard slice recipe that subs out pastry for freshly baked hot cross buns. Full recipe https://bit.ly/3CqQKxK. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist:    • Cook with Curtis Stone  

Hot cross bun & spiced custard slice
Serves 9 Prep 20 mins (+ 20 mins standing & 4 hours chilling time) Cooking 10 mins

9 Coles Traditional Fruit Hot Cross Buns, split horizontally
1 3/4 cups (435ml) full-cream milk
3/4 cup (185ml) thickened cream
3 tsp finely grated orange rind
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of ground cardamom
Pinch of ground allspice
9 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/3 cup (75g) cup cornflour
Pinch of salt
120g unsalted butter, chopped, at room temperature
Icing sugar, to dust

1. Line a 20cm (base measurement) square baking pan with plastic wrap, allowing 2 opposite sides to overhang. Arrange the bun bases, cut-side up, over the base of the prepared pan.
2. In a medium saucepan over medium-high heat, bring the milk, cream, orange rind, vanilla, cinnamon, ginger, cardamon and allspice to a simmer. Cover and set aside for 20 mins to develop the flavours.
3. In a large bowl, whisk the egg yolks, sugar, cornflour and salt until blended. Gradually whisk in the warm milk mixture. Transfer the mixture to the saucepan over medium-low heat. Using a wire whisk, stir the mixture over medium-low heat (slowly at first, then more vigorously as it thickens) for 5-10 mins or until thick. Remove from heat and whisk in the butter until smooth and combined.
4. Strain the custard through a fine sieve into a bowl and discard the solids. Spoon custard over the bun bases and smooth the surface. Arrange the bun tops, cut-side down, over the custard. Cover and refrigerate for at least 4 hours or until the custard is chilled and set.
5. Carefully transfer the slice to a cutting board and remove plastic wrap. Using a serrated knife, cut between the buns to separate, wiping the knife clean after each cut. Dust lightly with icing sugar to serve.

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