1-First Step: Start by preheating your oven to 350°F (175°C). Prepare your donut pan by lightly greasing it with butter or cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent for consistent rise.

2-Second Step: In a larger bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, contributing to a lighter donut texture. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

3-Third Step: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in tough donuts. The batter should be thick but still pourable.

4-Fourth Step: Transfer the batter to a piping bag fitted with a large round tip (or use a ziplock bag with a corner snipped off). Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. For the best results, use a gentle, continuous motion to create even rings without gaps.

5-Fifth Step: Bake the donuts for 12-15 minutes, or until they’re lightly golden and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

6-Sixth Step: While the donuts are cooling, prepare the custard filling. In a medium saucepan, heat the cream over medium heat until it just begins to simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla, and salt in a heat-proof bowl until pale and slightly thickened.

7-Seventh Step: Slowly pour about 1/2 cup of the hot cream into the egg mixture, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot cream. Gradually add the remaining cream while continuing to whisk.

8-Eighth Step: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula. Continue cooking until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil, or the custard may curdle. Strain through a fine-mesh sieve into a clean bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled and set (at least 2 hours).

9-Ninth Step: Once the donuts have cooled and the custard has set, it’s time to assemble. Fit a piping bag with a long, narrow filling tip (Bismarck tip). Fill the bag with the chilled custard. Insert the tip into the side of each donut and gently squeeze to fill. The donut will feel slightly heavier when adequately filled.

10-Final Step: Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each filled donut. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion about 2 inches from the surface. The sugar will melt and brown, creating that signature crackly crust. Allow to set for 1 minute before serving. Enjoy immediately for the best texture experience!