Ingredients:
For the Donuts:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Custard Filling:
1 cup whole milk
1/2 cup heavy cream
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Caramelized Sugar Topping:
Granulated sugar (for sprinkling)
Directions:
Heat the oven to 350°F (175°C) and apply nonstick cooking spray to a donut pan.
Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing dish.
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Transfer the batter into a Ziploc bag or piping bag by snipping off the corner. Fill each cavity of the donut pan approximately two thirds full with batter as you pipe it in.
Bake for 10 to 12 minutes, or until the donuts bounce back when lightly touched, in a preheated oven.
While the donuts are baking, prepare the custard filling. Steam the milk and heavy cream in a saucepan over medium heat, being careful not to boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Put the mixture back in the pot and whisk continuously over medium heat until it thickens.
Continue with the original recipe to complete the steps for filling the donuts, including piping the custard filling into the cooled donuts and sprinkling granulated sugar on top. Then, use a kitchen torch to caramelize the sugar until it forms a crispy topping. Enjoy your homemade Crème Brûlée Donuts!