Doughnut, custard-filled, with icing
Common food
Photo: Wikipedia
A custard-filled doughnut is a pillowy, yeast-risen or cake-style pastry, typically ring-shaped with a hole in the center, that has been injected with a rich, vanilla-scented custard cream and then topped with a sweet, glossy icing. The experience is a delightful contrast of textures: a soft, slightly chewy dough giving way to a smooth, creamy interior, all finished with a sweet, often slightly crunchy icing layer. Nutritionally, it is a high-energy, indulgent treat, delivering a significant amount of calories, sugar, and fat in a relatively small serving.
Calorie split: 5% protein · 50% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible combination of soft, sweet dough, creamy, rich custard, and sweet icing, creating a multi-textured, indulgent experience. It holds a special place in many cultures as a treat for breakfast, a snack, or a celebration, often evoking nostalgia and comfort.
⚠️ Watch-outs & how to enjoy it better
This food is high in sugar and refined carbohydrates, which can lead to rapid blood-sugar spikes and subsequent energy crashes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, pair it with a source of protein (like Greek yogurt) or healthy fat (like nuts) to slow sugar absorption, and practice strict portion control by enjoying just one small doughnut. Additionally, the high fat content and potential for common allergens like wheat, eggs, and dairy mean those with sensitivities should be cautious.
Key benefits
- Quick source of energy from carbohydrates and fats
- Provides a small amount of protein from the dough and custard
- Can be a source of enjoyment and psychological comfort
- Often associated with celebratory or social occasions
- The custard filling adds calcium and vitamin D from dairy ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic custard-filled doughnut, often called a 'Boston Cream Doughnut' in the U.S., is actually a variation of a French pastry called a 'Bismark' or 'Berliner', which was brought to America by German immigrants in the 19th century.
Full nutrition (USDA data · scales with serving)
| Water | 29.4 g |
| Energy | 368 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 18.7 g |
| Carbohydrate, by difference | 46.3 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 27.6 g |
| Calcium, Ca | 77.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 98.0 mg |
| Potassium, K | 112 mg |
| Sodium, Na | 270 mg |
| Zinc, Zn | 0.48 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 10.6 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.14 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 72.0 ug |
| Folic acid | 45.0 ug |
| Folate, food | 27.0 ug |
| Folate, DFE | 104 ug |
| Choline, total | 21.6 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 7.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 13.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 5.4 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 6.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 20.0 mg |
Amino acid profile (per 100g)
Estimated from Doughnuts, yeast-leavened, with creme filling — USDA does not publish this profile for Doughnut.
| Tryptophan | 0.08 g |
| Threonine | 0.21 g |
| Isoleucine | 0.27 g |
| Leucine | 0.48 g |
| Lysine | 0.24 g |
| Methionine | 0.12 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.31 g |
| Tyrosine | 0.20 g |
| Valine | 0.30 g |
| Arginine | 0.27 g |
| Histidine | 0.15 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.22 g |
| Proline | 0.63 g |
| Serine | 0.33 g |
FAQ
Is a custard-filled doughnut the same as a cream-filled doughnut?
Not exactly. While both are filled, a custard-filled doughnut uses a cooked, egg-thickened custard (like pastry cream), which is typically denser and richer. A cream-filled doughnut often uses a lighter, whipped cream or a sweetened, non-cooked cream filling.
How does the nutrition of a custard-filled doughnut compare to a plain glazed doughnut?
A custard-filled doughnut is generally higher in calories, fat, and sugar than a plain glazed doughnut due to the added custard filling and often a heavier icing. The custard adds protein and fat, making it more calorie-dense per gram.
Can I make a healthier version at home?
Yes, you can bake instead of fry the dough, use a lower-sugar custard made with skim milk and less sugar, and opt for a light glaze or dusting of powdered sugar. Using whole wheat flour can also increase the fiber content.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.68 kcal/g · 5% calories from protein · 1.6 g fiber · 27.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.