Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted
  • 1 large egg
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 0.25 cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 0.25 cup superfine granulated sugar

Instructions:

  1. In a medium bowl, whisk egg yolks, sugar, and cornstarch until the mixture becomes pale and thick.
  2. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
  3. Slowly pour the hot cream into the egg mixture in a thin stream, whisking constantly to prevent curdling.
  4. Return the mixture to the saucepan and stir continuously over medium-low heat until it thickens into a glossy, heavy cream consistency.
  5. Remove from heat and stir in the butter, vanilla bean paste, and salt.
  6. Transfer the filling to a bowl, cover with plastic wrap pressed directly against the surface, and refrigerate for at least 2 hours.
  7. Combine flour, sugar, baking powder, and salt in a large bowl.
  8. Mix in melted butter, egg, milk, and vanilla extract until a smooth batter forms.
  9. Pipe the batter into a 10-cavity donut baking pan and bake for 15 minutes or until golden.
  10. Allow donuts to cool completely on a wire rack.
  11. Use a pastry bag to fill the center of each cooled donut with the chilled vanilla bean pastry cream.
  12. Sprinkle superfine sugar evenly over the top of each donut.
  13. Use a kitchen torch to caramelize the sugar until it forms a hard, mahogany-colored crust.