I want to learn how to make the custard that is in custard-filled donuts. Recipes?

I have looked up lots of recipes for custards, but they do not seem to be that sweet thick kind that is used to fill donuts. Any donut makers/bakers out there that can tell me how to make custard filling?





Thanks!I want to learn how to make the custard that is in custard-filled donuts. Recipes?
I have a friend that owns and runs his own bakery and he actually buys the custard from a certain supplier. Perhaps you can see if your favorite local bakery will sell you some of their custard or find out who they buy it from. However the size of tubs they sell to the bakeries are HUGE.





Best of luckI want to learn how to make the custard that is in custard-filled donuts. Recipes?
The type of custard used is most likely confectioners custard which is thick and sweet, unlike the runny home-made custard kind. Here is a recipe:





For the confectioner's custard (creme patissiere)


570ml Milk


1 vanilla pod


6 egg yolks


120g caster sugar


30g Flour, sieved


30g cornflour


570ml double cream, whipped





Pour the milk into a medium saucepan. Split the vanilla pod lengthwise and scrape out the seeds into the pan. Scald the milk, take off the heat and allow to steep for at least half an hour.





Beat the egg yolks and sugar until very pale. Mix in the flours. Stir in the milk and pour back into the pan.





Bring gently to the boil, stirring continuously and continue cooking until the mixture has thickened and the flour is fully cooked out. Pass through a sieve and leave to cool.





Once cooled, beat in the double cream until the custard is smooth and unctuous.



This is the recipe you need. Enjoy!





Boston Cream Filling





1/3 c. sugar


2 tbsp. cornstarch


1/8 tsp. salt


1 1/2 c. milk


2 egg yolks


1 tbsp. butter


1 tsp. vanilla





Chocolate Glaze:





3 tbsp. water


2 tbsp. butter


1/4 c. Hershey's cocoa


1 c. 10x sugar


1/2 tsp. vanilla





Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. This can be used for a cake filling, too.





Glaze: Combine water and butter in small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in 10x sugar and vanilla until smooth. Immediately pour onto top of cake or over doughnuts. Chill before serving.
The secret is...bakers don't use home-made custards! They typically buy from a supplier. Smaller business may buy in bulk brands such as ';Promise Pudding';, which yes, is a pudding and not a custard at all. ;)
570 mls is just a shade under 20 fluid ounces.


These recipes sound delicious - I must try some!