Baked Custard Donuts with UltraMel Ice-Cream

It’s a match made in heaven with these easy-to-make homemade baked doughnuts and Ultra Mel ice-cream brought to you by Ultra Mel Custard Creations with Snooze. 


  • 2 cups cake flour
  • ¾ cup of sugar
  • ½ tsp cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¾ cup of Ultra Mel Custard
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 1 tsp almond essence
  • 1 tsp vanilla essence


  • 60g castor sugar
  • 250ml cream
  • 500ml Ultra Mel Custard


The Doughnuts

Preheat oven to 200℃ and spray a standard doughnut pan with nonstick cooking spray. Whisk together the cake flour, sugar, cinnamon, baking powder, and salt in a large bowl. Combine the Ultra Mel Custard, eggs, melted butter, vanilla and almond essence in a jug and add to the dry ingredients. Fold in just until incorporated.

Fill a pastry bag fitted with a large tip and fill each doughnut cup ¾ full. Tap the pan sharply to reduce air bubbles. Bake for about 8-9 minutes or until the tops spring back when touched. Turn the doughnuts out onto a wire rack to cool completely.

The Ice-cream

In a mixing bowl add the sugar and cream. Whip until soft peaks form. Gently fold the Ultra Mel Custard into the cream mixture. Gently pour the mixture into a mixing bowl then place in the freezer for about an hour. After an hour, give it a stir. Repeat this 4 times. Allow freezing for 24 hours.


Place a doughnut on a plate with a scoop of ice-cream and a drizzle of dark chocolate sauce and chopped pecan nuts.