Custard Doughnut Filling Recipe

In a medium saucepan, heat the milk over medium heat until it starts to steam.

In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.

Slowly pour the hot milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.

Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool completely.

Once cooled, transfer the custard to a piping bag fitted with a small round tip.

Use the piping bag to fill the center of each doughnut with the custard, squeezing gently until the doughnut is evenly filled.

Serve the filled doughnuts immediately or store in an airtight container in the refrigerator for up to 2 days.