Vanilla Custard Doughnut Filling
This homemade vanilla custard is rich, creamy & packed full of flavour. Perfect for filling doughnuts with!
Servings: 12 Doughnuts
Equipment
- Digital Food Probe
- Stick Blender
- Large Saucepan
- Mixing Bowl
- Sieve
Ingredients
- 300 g Whole Milk
- 250 g Double Cream
- 80 g Caster Sugar
- ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
- A Pinch Of Sea Salt
- 70 g Egg Yolks
- 35 g Cornflour
- 40 g Unsalted Butter
Instructions
- Add the milk, cream, half the caster sugar, vanilla & salt to a large saucepan then set over a low heat. Warm gently, stirring occasionally until steaming hot.If you're using a vanilla pod, scrape the seeds out then add both the pod & seeds to the milk.
- Whilst your milk is warming up, place the yolks, cornflour & remaining sugar into a mixing bowl & whisk by hand until smooth & combined.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, whisking constantly until it is thick & has reached a temperature of 82°c/180°f. Once cooked, take the custard off the heat & remove the vanilla pod (if using).A digital food probe comes in handy here!
- Next, blitz the custard with a stick blender & at the same time, add in the butter a small amount at a time. Make sure that each piece is incorporated before adding in more!If you haven't got a stick blender, whisk the butter into the custard instead.
- Pass the custard into a bowl/container, through a sieve then cover the custard's surface with a piece of baking parchment/clingfilm (this prevents a skin forming on top!). Let the custard cool then refrigerate for at least 4 hours before using (overnight is best!).
- When you're ready to fill your doughnuts, place the custard into a mixing bowl, give it a quick whisk then transfer to a piping bag.
Notes
1. Cooking On An Aga - Warm up the milk & cook the custard on the simmering plate.
2. Vanilla - A good quality vanilla pod or paste works best for this recipe. If you're using a pod, scrape the seeds out then add both the pod & seeds to the milk. Make sure to remove the pod once the custard is cooked!
3. Scrambling - Once you've added the yolks to the milk, it's important to the custard over a low heat & to whisk it constantly, to prevent the eggs from scrambling. If the eggs start to scramble, take the custard off the heat & give it a blitz with a stick blender to bring it back together.
4. Storage - Once cooked & cooled down, the custard should be stored in the fridge with a piece of baking parchment covering the surface to prevent a skin from forming. The custard is best used within 3 days of being made.