In a mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, ½ teaspoon of cinnamon, and ¼ teaspoon of nutmeg.

In a separate bowl, mix together ½ cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of melted butter until fully blended.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

Carefully drop spoonfuls of batter into the hot oil, frying for about 2-3 minutes on each side or until golden brown.

In a saucepan over medium heat, combine 1 cup of heavy cream and 1 teaspoon of vanilla extract.

Gradually whisk the warm cream mixture into the egg yolk mixture, return to saucepan, and cook over low heat until thickened.

Transfer the custard into a piping bag and fill each donut with the creamy crème brûlée filling.

Spread granulated sugar evenly on a heatproof surface, then caramelize using a kitchen torch.

Serve the donuts warm or at room temperature.