Ingredients
(Serves 6)
- 500ml full cream milk
- 1 vanilla pod or 1 tsp vanilla extract
- 1 cinnamon stick
- 50g caster sugar
- 6 egg yolks
- 20g plain flour
- 20g cornflour
- 6 plain doughnuts, sliced in half
- 80g white chocolate
- Nutmeg
Method
- Pour the milk into a suacepan. Add the vanilla and cinnamon, bring to the boil, then remove from the heat.
- Place the caster sugar, egg yolks and flours in a large bowl and whisk together.
- Pour 1/3 hot milk into the egg mixture, whisking continuously so the egg does not scramble. Then pour the egg mixture back into the saucapan with the rest of the hot milk.
- Whisk over a medium heat until the mixture comes to a boil and thickens.
- Cover with cling film, cool, then spoon into an icing bag and place into the fridge until ready to use.
- Pipe the milk tart filling onto the bottom half of the doughnuts and sandwich together.
- Melt the white chocolate in the microwave and drizzle over the top of the doughnuts and sprinkle with nutmeg to serve.
IMAGE CREDIT: Sadiqah Assur-Ismail