Cream-Filled Custard Doughnuts (Boston Cream–Style)
Cream-filled custard doughnuts are pure comfort in every bite — creamy, pillowy, and just sweet enough to make any afternoon special.
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Servings: 12 doughnuts
Calories: 250kcal
Equipment
- Medium Saucepan
- Mixing Bowl
- Electric Mixer
- Piping Bag
- Slotted Spoon
- Deep Fryer or Heavy Deep Pan
Ingredients
Custard Ingredients
- 2 cups Whole Milk Room temperature is fine.
- 1/2 cup Granulated Sugar For the custard.
- 4 large Egg Yolks Room temperature, lightly whisked.
- 1/4 cup Cornstarch Sifted.
- 1 teaspoon Vanilla Extract Good-quality.
Dough Ingredients
- 1/2 cup Heavy Cream Chilled, for whipping.
- 1/2 cup All-Purpose Flour Plus extra for dusting work surface.
- 2 teaspoons Baking Powder Fresh.
- 1/4 teaspoon Salt Fine.
For Finishing
- Powdered Sugar For dusting.
- Oil Neutral oil (vegetable or canola), enough for 2–3 inches depth.
Instructions
- Make the custard: In a medium saucepan, combine 2 cups whole milk and 1/2 cup granulated sugar over medium heat. Stir gently until the sugar dissolves and the milk is hot and steaming but not boiling (small bubbles at the edge), about 4–6 minutes.
- Temper the eggs: In a heatproof bowl, whisk 4 large egg yolks with 1/4 cup cornstarch until smooth and pale. Slowly drizzle about 1/2 cup of the warm milk into the egg mixture, whisking constantly to avoid cooking the yolks.
- Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking continuously, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 3–6 minutes. Do not stop whisking to prevent lumps.
- Finish and cool: Remove from heat and stir in 1 teaspoon vanilla extract. Transfer the custard to a shallow bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until completely cool, at least 30 minutes.
- Prepare the dough: In a separate bowl, whisk together 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. In another bowl, beat 1/2 cup heavy cream with an electric mixer until stiff peaks form.
- Form the dough: Gently fold the whipped cream into the flour mixture until a soft, slightly sticky dough forms. Handle gently—do not overmix.
- Fry the doughnuts: Heat oil in a heavy deep pan to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. Shape the dough into small rounds (about 1½ inches across). Fry in batches, turning once, until evenly golden brown, 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray to drain.
- Fill and finish: When the doughnuts have cooled to warm or room temperature, transfer the custard to a piping bag fitted with a small round tip. Insert the tip into the side of each doughnut and squeeze until filled. Dust generously with powdered sugar before serving.
Notes
Keep oil at a steady 350°F. Custard can be made a day ahead and chilled. Fill doughnuts just before serving for best texture.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Sugar: 10g | Vitamin A: 300IU | Calcium: 150mg | Iron: 1mg