Boston Cream Pie Doughnuts

Custard filling 1 cup plus 2 Tbsp. milk 1/4 cup sugar 3 Tbsp. flour 3 egg yolks 1/2 tsp. vanilla 3 tsp. unsalted butter - cut into small pieces In a medium bowl, whisk together the sugar, flour and egg yolks. Bring milk, in a small saucepan, to the boil. Whisk in egg yolk mixture, stirring all the while until mixture thickens and begins to boil gently. Remove from heat. Stir in butter and vanilla. Cool and refrigerate until needed. Cover with plastic wrap to avoid skin from forming on top of custard. Chocolate glaze: 2 oz. semi-sweet chocolate 1 Tbsp. butter 1-1/2 cups icing sugar 1/2 tsp. vanilla 1/4 very hot water In a double boiler, melt the chocolate with the butter. Add the icing sugar and vanilla and stir until smooth. Add enough water to make a thin glaze. Cool one minute, then drizzle over doughnuts or dip doughnut top surfaces into glaze. If glaze gets too stiff, add more hot water to make it workable again.