Creme Brulee Donuts

1. Heat the Milk and Cream: In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium heat until the mixture is hot but not boiling.
2. Whisk the Egg Yolks: In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until the mixture is pale and thick. Add 2 tablespoons of cornstarch and whisk until smooth.
3. Combine and Cook: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

Step 2: Make the Donut Dough

1. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together 1/2 cup whole milk, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be slightly sticky but manageable.
4. Rest the Dough: Cover the bowl with a clean towel and let the dough rest for 10-15 minutes.

Step 3: Fry the Donuts

1. Heat the Oil: In a large pot or deep fryer, heat oil to 350°F (175°C).
2. Shape the Donuts: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters (one larger and one smaller) to cut out donut shapes. Re-roll the scraps and continue cutting until all the dough is used.
3. Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain.

Step 4: Fill and Brulee the Donuts

1. Fill the Donuts: Once the donuts are cool enough to handle, use a small knife or a piping nozzle to create a hole in the side of each donut. Fill a piping bag fitted with a small round tip with the chilled custard filling. Pipe the custard into each donut until filled.
2. Brulee the Tops: Sprinkle a thin, even layer of granulated sugar on the top of each filled donut. Use a kitchen torch to caramelize the sugar until it forms a hard, crispy shell. Be careful not to burn the sugar.