I’ve been dying to try those creme brulee donuts from Saint Honore, but until I can make it to Las Vegas, I’ll have to settle for the homemade version. First, activate your yeast with some lukewarm milk and sugar. Stir and set aside for 10 minutes or until bubbly. To a stand mixer. Add your yeast mixture, some sugar, eggs, and stir. Next, add all of your flour and mix until a shaggy dough forms. Mix with the dough hook attachment for 2 minutes, then start adding your butter. Then mix for an additional 6 minutes or until it passes the window pane test. This is a brioche dough, so we’re gonna let this ferment for at least 8 to 12 hours. Split a vanilla bean pod in half, then scrape out the vanilla. Heat milk and vanilla bean in a medium saucepan until it gets to a scalded. In a separate bowl, whip egg yolks with sugar and cornstarch. Temper the egg yolks by adding some of that hot milk. Strain it into the pot and continue cooking on the stove until it starts to thicken. Add salted butter and mix until well combined. Then we’re going to strain it and cover it with plastic wrap and refrigerate. Remove your brioche dough from the fridge and Degass it. Place on a floured surface. Then we’re shaping our donuts by weighing out 3.5 ounces. Fold your dough inwards to make a ball, then round it on a lightly floured surface and Slightly roll it out using a rolling pin. Let your donuts rest for 30 minutes before frying. Remove the Parchment paper, then let the donuts Fry for 2 minutes on each side. Make sure the temperature of the oil stays at 3:50. Let them cool completely before poking a hole in the center and filling it with that custard. Dip in caramelized sugar and you’re done.