Crème Brûlée donut 🍩 Crème pattissiere: 1. Combine 3 eggs, 75g sugar, 38g plain flour and 1 tsp vanilla paste in a bowl, whisking to combine. 2. Heat up 365ml whole milk on the stove until warm. Remove from the heat and temper the eggs by slowly streaming the warm milk into the eggs, whisking constantly. 3. Fully combine both and return to the stove on medium-low heat, whisking constantly until the custard thickens. Bring it to a boil for 30 seconds to ensure the flour is cooked 4. Transfer into a bowl and cover with plastic wrap, making sure it has contact with the surface of the custard. #noskin 5. Mix with whipped cream in a 1.5:1 ratio of custard:cream to make the crème diplomat filling Assembly: 1. To make the donuts follow the recipe & instructions from @Señor Kane . Kane’s recipe is foolproof and if I can do it, I’m more than sure you can 2. Create a hole in the cooled donuts with a pairing knife and push side to side to create a crevice inside the donut. 3. Add the crème...