For the Custard Crème:
2 cups whole milk (500ml) (fresh or evaporated):
The milk forms the base of the custard, giving it a rich and creamy texture.
1/2 cup sugar (50g):
Sugar sweetens the custard and balances the richness of the egg yolks and milk.
4 egg yolks:
Egg yolks are essential for a rich, velvety custard. They thicken the custard and give it a luxurious texture.
1/2 cup milk (125ml):
This additional milk helps dissolve the cornstarch and prevents the custard from becoming too thick.
2 tsp vanilla extract:
Vanilla adds a lovely aroma and depth of flavor to the custard, making it taste more indulgent.
3 tablespoons cornstarch:
Cornstarch is the thickening agent for the custard, ensuring it sets properly and holds up inside the donut.
2 tablespoons butter (20g):
Butter adds richness and a silky smooth finish to the custard.
For the Caramel Sauce:
1½ cups sugar (300g):
Sugar is the base of the caramel sauce. When melted and cooked to a deep amber color, it creates a rich, sweet, and slightly bitter caramel that’s perfect for topping the donuts.
1/2 cup water (125ml):
Water helps dissolve the sugar evenly and allows it to cook without burning, creating a smooth caramel sauce.
Instructions:
Continued on the
Prepare the Dough:
Warm the Milk:
Heat the milk to about 110°F (43°C), just warm enough to activate the yeast but not hot enough to kill it.
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