Vanilla Custard Cream Doughnuts
Fluffy doughnuts filled with smooth, homemade vanilla custard – the ultimate bakery-style treat made right in your kitchen!
Ingredients:
For the Doughnuts
(Use your preferred doughnut dough or refer to your base doughnut recipe. This section focuses on the filling and assembling.)
For the Vanilla Custard Filling:
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- 1 teaspoon pure vanilla extract (optional, for added flavor)
Instructions
Step 1: Make the Custard Filling
- Whisk the Base:
In a medium mixing bowl, whisk the egg yolks and sugar together until the sugar dissolves and the mixture turns pale yellow. - Add Dry and Wet Ingredients:
Add the cornstarch and milk. Whisk until the mixture is completely smooth with no lumps. - Strain:
For a silky-smooth texture, strain the mixture through a fine mesh sieve into a saucepan to remove any clumps. - Cook:
Place the saucepan over medium heat. Stir constantly using a silicone spatula or whisk. The custard will begin to thicken after 5–6 minutes. Cook until thick, creamy, and lump-free (about 8–10 minutes total). - Chill:
Pour the finished custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour or until fully chilled.
Step 2: Prepare the Doughnuts for Filling
- Once your fried or baked doughnuts have cooled, gently insert a wooden skewer or the handle of a spoon into the side of each doughnut.
- Carefully wiggle it around inside to create a hollow space in the center — this is where the custard will go. Do not pierce through to the other side.
Step 3: Fill the Doughnuts
- Remove the chilled custard from the fridge and whisk or stir it to incorporate some air — this makes it lighter and easier to pipe.
- Spoon the custard into a piping bag fitted with a beveled or Bismarck tip (a long, narrow tip designed for filling).
- Insert the tip into each doughnut and gently squeeze until the doughnut feels slightly heavy or a bit of custard peeks out. Be careful not to overfill.
Optional Finishing Touches
- Dusting: Roll filled doughnuts in granulated sugar or powdered sugar.
- Glaze: Drizzle with a light vanilla or chocolate glaze for extra flair.
- Storage: Store in the refrigerator for up to 2 days in an airtight container. Best enjoyed fresh.
Tips for Success
- For a richer custard, substitute ½ cup of the milk with heavy cream.
- If you prefer extra smooth custard, blend it after cooking before chilling.
- Avoid overcooking the custard – remove from heat once it thickens to avoid a grainy texture.