Method:

Make the dough by mixing together the warm milk and yeast in a small bowl and allow to stand for a few minutes.
In a large mixing bowl, combine the flour, egg, egg yolk, sugar, melted butter and yeast mixture. Mix until a dough forms.
Turn the dough out onto a floured surface and knead until a soft dough forms. Place into a bowl, cover and allow to rise in a warm place until doubled in size.

In the meantime, make the filling by whisking a ¼ cup Clover Classic custard with the corn flour. Add the rest to a saucepan. Whisk in the corn flour mixture and heat up whilst whisking until it starts to thicken. Remove from heat and whisk in the vanilla. Place into a piping bag

Make the brulee by add the sugar to the water in a small saucepan and bring to a boil. Once boiling, reduce the heat to a simmer until the mixture turns a slight golden brown. Remove from heat.

Roll the dough out onto a floured surface. Cut out round using a cookie cutter and heat up the oil. Fry the dough rounds until golden brown. Fill each doughnut with the custard mixture, dip into the brulee and allow to set. Serve when ready.