This is a very quick ‘cheat’ recipe for a custard “doughnut” (or French Toast extraordinaire!) I came up with as I had made too much very thick crema pasticcera (an egg custard used in Italian desserts, so generally much thicker than traditional English custard that is used for pouring) for another meal, which I hope to post about soon!
I had made the crema pasticcera very thick and left it to set in the fridge overnight, so you could ‘cut’ into it with a spoon or spreading knife, which makes it ideal for this particular recipe, as there is no risk of it oozing out as you cook your “doughnut”.
Tip: As an extra treat, I had actually mixed a load of white chocolate drops into the crema pasticcera while it was still hot, so it became a delicious, rich, chocolatey custard! As an alternative, this cheat “doughnut” also works very well with Nutella filling 🙂
This simple and quick cheat recipe takes about 5 minutes to make (once you have the custard – I’ll post a recipe soon, but any egg custard, made extra thick and left to set in the fridge overnight should work).
Tip: Use very fresh sliced white bread with a compact crumb. For a fluffier “doughnut”, use thick or extra thick slices.
Video recipe from my Instagram Reels (scroll down for written recipe):
Ingredients (for one “doughnut”):
- 2 slices white bread
- 1 medium egg
- 2-3 heaped teaspoons of thick set custard
- a generous knob of butter for frying
- caster sugar in a bowl to dust the “doughnut” once cooked
Cut the two slices of bread into two identical circles with a large cookie cutter (don’t throw away the off-cuts, dip them into the egg after you have finished making the “doughnut”, fry them in the butter and dust them in caster sugar – they will make delicious French Toast bites!).
Spread a generous amount of the crema pasticcera / thick set custard into the centre of one of the slices, cover with the second slice and squeeze the edges together with your fingers.
Dip into a lightly beaten egg and place into a non-stick pan with a generous knob of lightly sizzling butter (medium heat). Cook both sides until the egg has lightly browned, drain on a piece of kitchen paper and immediately dip into a a bowl of caster sugar, making sure both sides and all edges are coated in sugar.
Serve and eat immediately while it’s still warm 🙂
Quick custard doughnut (cheat) | Custard Donut | Ciambella rapida alla crema pasticcera |
Gloriously Simple, Gloriously Good!