Luxury creme shrovetide bun

50 g yeast (25 g if dry)
200 ml cream
2 eggs
3 tbsp sugar
1/2 tsp salt
175 g softened butter
ca 500 g white flour
Custard:
2 egg yolks
2 tbsp sugar
2 tbsp corn flour
250 ml cream
1/2 vanilla pod
Decoration:
icing sugar or chocolate

1. Warm the cream to lukewarm and dissolve the yeast in it. Beat the eggs together with sugar and salt. Cut the butter into small pieces and add to the mixture. Stir in the flour, a little at a time and knead the dough together. Make sure it does not get to firm. Leave to rise until double in size.
2. Knead the dough together and shape into buns. Place on a baking sheet and leave to rise for 15 minutes. Bake at 225 C (435 F) for 15 minutes.
3. Custard: Beat the egg yolks and the sugar together and then beat in the corn flour. Add the split vanilla pod to the milk and bring to the boil. Beat the boiling hot milk into the egg yolk mixture and pour it back into the pan. Heat the mixture while beating, it is important that it does not boil again.
4. Leave the custard to cool. Split the buns and put the custard inside. Drizzle with icing sugar or melted chocolate.