Method

• 1.
  Place egg yolks and sugar in a bowl and whisk until pale. Place cream and vanilla pod and seeds in a saucepan over medium heat. As soon as cream mixture starts to bubble around the edge, pour it into the yolk mixture, whisking constantly.
• 2.
  Return to saucepan and place over low heat. Stir with a wooden spoon for 8-10 minutes until slightly thickened and smooth. Remove from heat and set aside to cool, then cover surface with plastic wrap. Chill overnight to thicken.

• 3.
  The next day, preheat oven to 160°C. Cut the buns in half and lightly butter. Arrange buns snugly in a 20cm skillet or baking dish. Pour the chilled custard over the buns and between all the cracks. Set aside for 30 minutes to soak. Place skillet in a roasting pan and add enough boiling water to come half-way up the sides. Bake for 20 minutes or until custard is just starting to set. Increase heat to 200°C and bake for a further 15 minutes or until the surface of the custard is caramelised and golden. Remove from oven and rest for 30 minutes before serving.