Ingredients for Vanilla Cream Filling For Doughnuts
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How to Make Vanilla Cream Filling For Doughnuts
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups of scalded milk (heated until just below boiling) to the dry ingredients, ensuring no lumps form. Whisk constantly while pouring.
- Pour the mixture into a double boiler or a heatproof bowl set over a pan of simmering water. Cook, stirring frequently, until the mixture thickens to a smooth, creamy consistency (about 15 minutes).
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter until melted and incorporated.
- In a separate bowl, whisk 2 large egg yolks lightly. Gradually pour the warm custard mixture into the egg yolks, whisking constantly to prevent scrambling.
- Stir in 1 teaspoon pure vanilla extract.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and thickened before using as a doughnut filling.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
267g
Fat
75g
Carbs
31g
