Crème pâtissière

455ml milk 115g caster sugar 1 vanilla bean, split, seeds scraped 4 egg yolks

30g cornflour ¼ tsp salt

30g unsalted butter, chopped

Donuts

185ml warm milk 1½ tsp dried yeast 490g plain flour ½ tsp salt 55g caster sugar 1 egg 60g unsalted butter, chopped, softened

Caramel

110g caster sugar

Method

To make crème pâtissière, stir milk, sugar, vanilla bean and seeds in a saucepan over low heat until sugar is dissolved and mixture is hot.

Whisk egg yolks, cornflour and salt until smooth and combined. Gradually whisk in hot milk in a thin steady stream.

Return mixture to saucepan and cook, stirring, over low heat until thick. Remove from heat and whisk in butter. Pass through a sieve and into a bowl. Cover surface with plastic wrap and refrigerate until cold. Whisk unt

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