We’ve transformed your afternoon snack into a creamy and indulgent dessert with layers of rich flavour and texture. A hint of coffee gives extra punch to the silky custard, making it the perfect accompaniment to doughnut holes. Top with homemade maple whipped cream and you have a quintessentially Canadian dessert.
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 2-3/4 hours
Makes: 8 servings
2 tsp instant coffee powder
2 tsp boiling water
4 eggs yolks
2 cups milk
1/3 cup granulated sugar
1/4 cup cornstarch
2 tsp vanilla extract
16 doughnut holes, quartered
3/4 cup heavy whipping cream (35%)
4 tsp maple syrup
Cocoa nibs (optional)
1. In small bowl, whisk together coffee powder and boiling water until smooth; set aside.
2. In large bowl, whisk together egg yolks, 1/3 cup of the milk, sugar, cornstarch, vanilla and coffee mixture. Set side.
3. In heavy-bottomed saucepan, pour remaining milk. Heat over medium until bubbles form around the edges. Slowly pour milk into egg mixture, whisking constantly. Pour egg mixture back into saucepan. Cook over medium heat, whisking constantly, until mixture thickens enough to coat back of spoon, about 6 minutes.
4. Strain through fine-mesh sieve into clean bowl. Cover surface directly with plastic wrap. Refrigerate until cold, about 2 hours.
5. In bowl, beat whipping cream until soft peaks form. Beat in maple syrup; set aside.
6. Layer 4 doughnut hole quarters in bottom of small jars or glasses (about 2/3 cup in volume). Top with 2 heaping Tbsp of custard; top with 3 doughnut hole quarters and another 2 Tbsp of custard. Dollop with a little whipped cream; top with 1 doughnut whole quarter. Sprinkle with cocoa nibs, if using.
For more sweet treats, check out our 30 party-worthy doughnut recipes.