Preheat the oven to 170ºC.

Add cream and milk into a saucepan.

Heat on a medium-high heat until warm.

Tip: Be careful not to boil the milk.

Remove from the heat and set aside.

Fit the Whisk Tool.

Add eggs, sugar, vanilla into the appliance bowl.

Whisk for 2 minutes on speed 5, until combined, and then reduce the speed.

Add the warm milk mixture gradually while the machine is running.

Whisk for 30 seconds on speed 2 until combined.

Transfer the mixture back into the saucepan.

Cook for 5-8 minutes on a medium-high heat, until thickened, stirring constantly.

Remove the custard from the heat and set aside.

Cover with parchment paper to prevent a skin forming.

Slice the hot cross buns in half and spread with butter.

Place the buns upright in two rows in the baking dish.

Sprinkle with marzipan and brush with marmalade.

Pour the custard into the baking dish.

Bake for 50 minutes on 170ºC until golden brown.

Remove from the oven and let cool slightly.

Dust with icing sugar.

Serve.