INGREDIENTS

Makes enough to fill 10 doughnuts

Salted Caramel Filling
125g caster sugar
500ml full fat milk
6 egg yolks
25g soft light brown sugar
75g soft dark brown sugar
45g plain white flour
½ teaspoon crunchy sea salt flakes
125ml double cream

METHOD

Put the caster sugar into a heavy-based saucepan on a medium heat and let it dissolve slowly, then keep heating it until it becomes a dark brown caramel – this will take about 10 minutes. Don’t let it go too far, or it will burn and become too bitter.

Once the right colour is reached, stop the caramel cooking any further by taking the pan off the heat and adding the milk (watch out – it will spit and boil once the milk is added). Return it to a low heat and melt the caramel into the milk, stirring every few minutes.

Meanwhile, place the egg yolks, light brown sugar and 50g of the dark brown sugar in a large bowl and mix together for a few seconds, then sift in the flour and mix again.

Once the caramel has dissolved into the milk, bring to the boil and pour over the yolk mixture, whisking constantly to prevent curdling. Return this mixture to the saucepan and cook over a medium heat, whisking constantly for about 3–4 minutes, until very thick.

Pass through a fine sieve, then whisk in the salt. Place a sheet of cling film on the surface of the custard to prevent a skin from forming, leave to cool and then refrigerate.

Whip the cream and the remaining dark brown sugar together until thick, and fold into the chilled custard.

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