1-First Step: Whisk dry ingredients. In a large bowl, combine 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp nutmeg. This takes 2 minutes and ensures even distribution.

2-Second Step: Mix wet ingredients. In another bowl, beat 2 eggs, then add 1/2 cup buttermilk, 1/4 cup melted butter, and 1 tsp vanilla. Stir until smooth, about 1 minute. Avoid overmixing to keep donuts tender.

3-Third Step: Combine batters. Pour wet into dry. Fold gently with a spatula until just combined, 10-15 strokes. Lumps are okay; they bake out. Batter should be thick like muffin mix.

4-Fourth Step: Fill the pan. Spoon batter into a piping bag or zip-top bag, snip corner, and pipe into donut molds, filling 3/4 full. Smooth tops with a spoon.

5-Fifth Step: Bake. Place in oven for 10-12 minutes. Edges should spring back when touched. Cool in pan 5 minutes, then transfer to rack. Repeat for remaining batter. Total bake time: 25 minutes.

6-Sixth Step: Heat dairy. In a saucepan over medium heat, warm 1 cup heavy cream, 1 cup milk, and pinch of salt until steaming, 5 minutes. Do not boil.

7-Seventh Step: Temper eggs. Whisk 5 egg yolks and 1/2 cup sugar until pale, 2 minutes. Slowly pour hot cream into yolks while whisking constantly to avoid scrambling.

8-Eighth Step: Cook custard. Return mixture to saucepan. Cook over low heat, stirring, until thickened (coats spoon back), 8-10 minutes, 170°F. Stir in 1 tsp vanilla bean paste. Strain into bowl, cover with plastic touching surface, chill 2 hours or overnight.

9-Ninth Step: Fill donuts. Once donuts cool fully (30 minutes), use a piping bag with round tip to inject custard into sides, 1-2 tbsp each. Or slice horizontally and spoon in.

10-Final Step: Torch the tops. Sprinkle 1 tsp sugar per donut half, shake off excess. Use kitchen torch to caramelize until golden and bubbly. Let harden 1 minute. Serve fresh. Total time: 1 hour active, plus chilling.