In a bowl, add in your pudding mix and your egg yolk. Whisk together quickly. It’s okay if it’s a little dry/lumpy! Set aside.

In a small pot, add in your yogurt and your milk. Mix until smooth and add to a stove on low heat. Keep it stirring and bring to a slow simmer.

Remove from heat and slowly pour in about half onto the egg pudding mixture. Quickly whisk the eggs until smooth. We want a smooth batter and not to scramble the eggs.

Once smooth, pour in the remaining and whisk. You’ll get in a good wrist workout!

Sift in your protein powder just to ensure you have a smooth custard. Start off with half, and then add in more to get a smooth custard.

Add back to your pot and place back on low heat. Be sure to continuously whisk as it heats up. Again, we don’t want scrambled eggs! A lumpy custard is fine, it will smooth out once cooled.

After it’s reached a thicker, lumpy-ish consistency, remove and add back into your mixing bowl again.

Whisk rigorously for the last time! Trust me, your wrist will have great muscles, you’re welcome. Now you can set that aside.

Add your dry ingredients to a large mixing bowl and give them a mix.

Then add in the yogurt and mix with a spoon until a shaggy dough forms.

Add some of your kneading flour to your counter and add the dough. Start to knead and form a dough, adding more flour as needed.

Then section off into 8 equal portions. I weighed each so they were exact but it’s not necessary.

Roll each into a nice round ball and add to your air fryer basket.

Again, use more flour assuming needed but don’t go overboard either otherwise they will be too dry. Repeat for all 8 donuts.

Lightly spray with olive oil and air fry at 350° for 8-10 minutes. Keep an eye on them as everyone’s appliances vary in temperatures. Cover the top as needed to ensure it doesn’t burn.

You can also bake at the same temperature and time in an oven.

Grab a piping bag or injector tube and fill with your crème brûlée mixture.

Use a knife to poke a hole in each donut but be careful not to go all the way through.

Then add equal amounts of filling to each donut hole.

Set in the fridge to set while you prepare your sugar coating.

Prepare this when you’re ready to enjoy as the hard shell doesn’t last long once cooled and refrigerated.

Add your sugar and water to a pot on medium heat and bring to a low simmer.

Continuously stir it for a good 8-10 minutes until the color starts to brown and it starts to thicken.

Coat the top of each donut and set aside in your serving dish to harden. Repeat for all 8.

Then dig in and enjoy!

Store refrigerated for up to a week. Do keep in mind the sugar coating may melt off from the condensation of the fridge but it will still taste yummy!