Pie Maker Caramilk Custard Doughnuts
Recipe: #35468
August 14, 2020
Categories: Desserts, Snacks, Eggs, Game/Sports Day Picnic, Potluck, Vegetarian, Chocolate, Butter/Margarine, Pies, more
"From our weekday newspaper The West Australian. NOTE full recipe title is Pie Maker Caramilk Custard-Filled Doughnuts."
Ingredients
Nutritional
- Serving Size: 1 (103.7 g)
- Calories 262.5
- Total Fat - 16.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 180.3 mg
- Sodium - 106.4 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 1.7 g
- Sugars - 13 g
- Protein - 7.8 g
- Calcium - 61.3 mg
- Iron - 1.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make Caramilk Custard Filling - place custard powder in a small saucepan and add 1 tablespoon milk and stir until smooth and then add remaining milk and stir to combine.
Step 2
Cook over medium-high heat, stirring, for 2 to 3 minutes or until mixture boils and thickens and then remove from heat and add chocolate and stir until melted and smooth and transfer to a heatproof bowl and cover surface with plastic wrap and set aside for 5 minutes to cool and then refrigerate for 15 minutes or until set.
Step 3
Meanwhile, place flour, cocoa and sugar in a large bowl and whisk until combined.
Step 4
Whisk milk and eggs in a jug until combined and make a well in centre of flour mixture and add egg mixture and butter and stir until just combined.
Step 5
Preheat pie maker and working quickly, spoon 1 tablespoon doughnut mixture into each hole and quickly spoon 2 teaspoons custard onto centre of each doughnut mixture and cover each with 1 tablespoon doughnut mixture and close lid and cook for 9 minutes or until doughnuts spring back when lightly touched and carefully transfer to a wire rack set over a tray.
Step 6
Brush tops of warm doughnuts with extra butter and generously sprinkle with extra sugar and repeat with remaining doughnut mixture, custard, butter and sugar to make 12 doughnuts.
Step 7
Serve (see notes).
Tips
- You will need a 4-hole 1/4 cup capacity pie maker for this recipe
- You can swap Caramilk with milk or dark chocolate if you prefer.
- Serve these warm or at room temperature.