In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and beat until light in color.

In a pot over medium heat, combine milk, vanilla extract, and scraped vanilla bean. Heat until edges start to bubble.

Slowly add warm milk to the egg mixture, whisking constantly to prevent curdling.

Return mixture to the pot and cook over medium-low heat until thickened. Remove from heat, stir in butter, and chill in the fridge.

In a large mixing bowl, combine warm milk, yeast, sugar, salt, and egg. Mix until smooth.

Add softened butter and flour, knead until dough forms. Let rise for 1 hour 30 minutes to 2 hours.

Roll out dough and cut heart-shaped donuts. Let rise for 30 minutes.

Fry donuts in heated oil until golden brown. Drain on paper towels.

Fill a piping bag with chilled custard. Make a hole in each donut and pipe in custard.

In a pan over medium heat, boil sugar and water until golden brown.

Dip one side of each filled donut in the caramelized sugar. Let excess drip off and set on a wire rack.

Enjoy your freshly made Creme Brulee Heart Donuts!