Vanilla Custard Cream Doughnuts

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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

  1. 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.
  2. Add Dry and Wet Ingredients:
    Add the cornstarch and milk. Whisk until the mixture is completely smooth with no lumps.
  3. Strain:
    For a silky-smooth texture, strain the mixture through a fine mesh sieve into a saucepan to remove any clumps.
  4. 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).
  5. 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

  1. 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.
  2. 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

  1. Remove the chilled custard from the fridge and whisk or stir it to incorporate some air — this makes it lighter and easier to pipe.
  2. Spoon the custard into a piping bag fitted with a beveled or Bismarck tip (a long, narrow tip designed for filling).
  3. 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.

 

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