Bright Moment Co

For the Custard Filling:

In a saucepan over medium heat, add the milk. Heat until hot but not boiling! It won't take too long and you should be able to use your finger as a temperature gage for when it's hot (think running your hand under hot water temperature).

In a large bowl, combine the egg yolks, sugar, and vanilla. Whisk until smooth.

Add 1 tablespoon of the hot milk and immediately whisk to help temper the eggs (so they don't bake) for 1 minute.
As you whisk continuously, slowly add in the remaining of hot milk.

Pour the mixture back into the saucepan over medium heat. Stir with a wooden spoon or spatula until thick, about 4-5 minutes.

Pour back into the large bowl, then stir in the butter.
Cover with plastic wrap. Press the wrap directly on the surface of the custard.

Refrigerate until completely cooled, about 1-2 hours, or in the freezer for 20-30 minutes.

In the meantime, whisk the heavy whipping cream until stiff peaks. Use a spatula to fold the whipping cream into the custard so it's light and fluffy.

Transfer to a piping bag with a pointed tip. Set aside.

For the "Donuts":

Preheat oven to 350F. Line a baking pan with parchment paper.

Separate the Hawaiian sweet rolls into individual pieces. Brush each roll with the melted butter.

(Optional) Toss in the granulated sugar before or after baking.

Bake for 8-10 minutes, until golden and slightly crisp on the exterior.

Let the rolls cool completely at room temperature, about 10 minutes.

Pipe the custard into the sides of each roll. Set aside.

For the Caramelized Sugar Topping:

Combine the sugar and water in a saucepan over medium high heat. Do NOT Stir.

Cook until an amber-like color, swirling the saucepan occasionally, about 8-10 minutes. Again do not stir as the sugar may crystallize. If you have a candy thermometer, heat until a "hard crack."

Dip the tops of the "donuts" into the caramelized sugar, then let cool 1 minute before enjoying!