Ginger donuts made by finalist Carla Johnson for the final episode and challenge of Worst Bakers In America.  Carlas donuts were made with a ginger cream filling on the inside, and covered with a cinnamon, white powder suger, and rasberry's, as seen on Food Network's Worst Bakers In America, Season 1.
Recipe courtesy of Worst Bakers in America

Ginger Pastry Cream (for Doughnut Filling)

Getting reviews...
  • Level: Easy
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 cups



  1. Combine the sugar and crystallized ginger in a food processor and process until very fine.
  2. Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
  3. Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
  4. Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.