Elderflower Custard Doughnuts

I’d say I probably make a batch of doughnuts once every 2 months, always using the most seasonal filling I can think of. These elderflower custard ones are my friends favourites and mine too.

Savor the delicate flavor of elderflower with these Elderflower Custard-filled doughnuts. These doughnuts, brimming with a rich elderflower-infused custard, are a cherished favorite among my friends and me. To create the perfect doughnut base, I highly recommend Justin Gellatly's trusted recipe. Join me in making these homemade delights that capture the essence of elderflower, thanks to the beauty of a good quality elderflower cordial, even when it's not in bloom.

Elderflower Custard - Fills 10 Doughnuts

Ingredients

1 egg yolk

15g caster sugar

30g plain flour

50ml elderflower cordial

300ml whole milk

200ml double cream

Method

1. Place the egg yolks, caster sugar and plain flour in a bowl and mix well to combine.

2. Add the milk to a medium size sauce pan and place over a low-medium heat until the milk is just simmering. Add half of the milk to the egg mix, whisk well until combined then place this mix back into the saucepan with the remaining milk.

3. Increase to a medium heat and whisk continuously for around 5 minutes until the custard has began to thicken. Once you have a thick custard consistency remove from the heat.

4. Once off the heat, whisk in the elderflower cordial and the double cream.

5. Place the custard into a bowl and cover with clingfilm to prevent a skin from forming.

6. Once the custard is cooled, make a small hole in each doughnut and pipe in a generous amount of the custard. I like to top mine with fresh elderflowers for decoration when it’s the season for it.