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Classic Vanilla Custard Donuts

A delicious vanilla custard donut, dusted with powdered sugar, shown whole next to a half piece revealing the creamy vanilla custard filling.
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Make perfect, creamy vanilla custard donuts with visible vanilla bean specks. This recipe focuses on simple steps for a high-quality, fresh pastry cream filling.

Ingredients

Scale
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1 batch plain raised donut dough, fried

Instructions

  1. Combine milk, heavy cream, and vanilla bean seeds and pod in a saucepan. Heat over medium heat until simmering. Remove from heat, cover, and let steep for 15 minutes. Remove the vanilla pod.
  2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. This is your base for the pastry cream.
  3. Slowly temper the egg mixture by whisking in about half of the hot milk mixture. Whisk constantly to prevent scrambling the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  5. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk.
  6. Remove from heat and stir in the butter until melted and incorporated.
  7. Pour the custard into a shallow dish. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  8. Chill in the refrigerator for at least 3 hours, or until completely cold and firm. This is your vanilla custard filling.
  9. Once the donuts are fried and cooled, prepare a piping bag fitted with a long, thin tip.
  10. Remove the plastic wrap from the chilled custard and whisk vigorously until smooth and creamy. Transfer the pastry cream to the piping bag.
  11. Insert the tip into the side of each donut and gently pipe the vanilla custard filling until the donut feels slightly heavy.
  12. Dust with powdered sugar before serving for the best texture.

Notes

  • For the best vanilla flavor, use real vanilla bean. If you substitute extract, add it only after the custard has cooled slightly off the heat.
  • Ensure the custard is fully chilled before whipping it smooth; this guarantees the ‘perfect squish’ texture you want.
  • If you prefer a sweeter donut, increase the sugar in the custard by one tablespoon.

Nutrition

Find it online: https://dishicious.com/vanilla-custard-donut-perfection/