Wednesday, January 30, 2013

Caramel Crème Custard Cinnamon Sugar Donut Holes

I saw this recipe yet again on Pinterest. I really wanted them today. I haven’t had a doughnut in forever!

I halved the recipe and got 22 donut holes, when making each one about a ½ tablespoon in size. I forgot to half the custard so now I have left overs!

My custard was not as smooth looking as the original picture. Maybe because I used 1% milk? I wonder if I had used whole milk if that would have helped. 

I mesh-strained my custard hoping to make it look more smooth, it did alittle but not much. It still tasted smooth though. I would recommend straining it as soon as you see the egg/milk mixture needs it, which is before adding the majority of the milk. Maybe that would do the trick.

The custard has a light caramel flavor, so I also added a tablespoon of maple syrup just for fun.  If you had some melted caramel or caramel from the jar, that would enhance the flavor too! 

If you are short on time, vanilla or caramel pudding would substitute for the homemade custard.

This was a wonderful donut recipe. They were crispy on the outside and soft in the inside. I love cinnamon 
and sugar together.

These were also very yummy without the custard, just cinnamon and sugar. 

Warm and sweet! I wish I took step-by-step photos for this recipe, would have been cute. 

Caramel Crème Custard Cinnamon Sugar Donut Holes
Adapted from Lick That Spoon
Yield: 40 donut holes (1/2 tablespoon in size)

Caramel Crème Custard Filling:
2 cups milk
4 large egg yolks
6 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons butter
1 teaspoon caramel or vanilla extract

To make the custard, bring milk to a boil in a small sauce pan. 

At the same time, in a separate medium saucepan, combine yolks, cornstarch and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl. Place the bowl of custard inside a bowl of cold water to quickly cool. 

Stir in the butter in 3-4 installments. Add caramel or vanilla extract. Cool.

Cut each cinnamon ball in half with a knife, but don't slice all the way through. You will notice one side of each ball has an air pocket. This is the side to cut. Fill a piping bag with the custard and pipe into each hole. Serve. 

Cinnamon Sugar Donut Holes:
1/2 cup caster sugar
2 teaspoons cinnamon
1 cup milk
6 tablespoons + 1 teaspoon unsalted butter
1 1/3 cup plain flour
2 eggs
3 cups vegetable oil

Make castor sugar by putting ½ cup granulated sugar in the blender for 10 seconds. You don’t have to, but castor sugar coats the donuts more evenly and smoothly.

Put sugar and cinnamon in a bowl and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). 

Add flour and stir until mixture forms a ball. 

Transfer to a bowl. 

Add eggs one at a time, mixing well after each addition until completely combined. 

Put mixture into a large piping bag fitted with a star or round nozzle, or into a ziplock bag and cut off one corner to make an opening. 

Heat the oil over a high heat. Pipe ½ tablespoon of dough onto a plate, and then roll the dough in your hand to make a smooth ball. Drop in oil and cook for 2-5 minutes or until the balls float to the top and are golden. Immediately transfer with a slotted spoon to the sugar and roll until well covered.

1 comment:

Louise said...

they look wonderful Nora...I'm so pleased they worked out for you! great post!

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