Crème Brûlée Donuts Recipe

Introduction

These Crème Brûlée Donuts combine the creamy richness of traditional crème brûlée custard with the light, fluffy texture of fried donuts. Topped with a caramelized sugar crust, they offer an irresistible dessert experience perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• Oil (for frying)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract (for filling)
• 3 large egg yolks
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar (for caramelizing)

Instructions

1. Step 1: Prepare the Crème Brûlée Filling. In a saucepan, combine heavy cream, whole milk, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Heat over medium heat until just simmering, then remove from heat.
2. Step 2: In a separate bowl, whisk together egg yolks and cornstarch until smooth.
3. Step 3: Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
4. Step 4: Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 5–7 minutes. Avoid boiling.
5. Step 5: Remove from heat, transfer to a bowl, cover with plastic wrap pressed onto the surface, and chill in the refrigerator for at least 1 hour.
6. Step 6: Make the Donuts. In a large bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, salt, and ground cinnamon.
7. Step 7: In another bowl, whisk whole milk, eggs, melted butter, and vanilla extract until combined.
8. Step 8: Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
9. Step 9: Heat oil in a deep skillet or pot to 350°F (175°C) for frying.
10. Step 10: Carefully drop spoonfuls of batter into hot oil, frying a few donuts at a time for 2–3 minutes per side until golden brown. Remove and drain on paper towels.
11. Step 11: Once the donuts have cooled enough to handle, use a piping bag fitted with a long tip to fill each donut with the chilled crème brûlée filling.
12. Step 12: Sprinkle a thin layer of granulated sugar on top of each filled donut. Using a kitchen torch, caramelize the sugar until golden and crispy. Alternatively, place donuts under a broiler for a few seconds, watching closely to prevent burning.

Tips & Variations

• Use a candy thermometer to maintain the oil temperature for perfectly fried donuts.
• If you don’t have a piping bag, carefully insert a small spoon and gently spoon in the filling, though piping is preferable for even distribution.
• For a flavor twist, add a pinch of nutmeg or orange zest to the dough.
• Leftover filling can be used as a creamy dip or spread for pastries.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. The caramelized sugar crust is best enjoyed fresh; it may soften if stored. Warm donuts gently in the oven before serving, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the donuts instead of frying?

While these donuts are traditionally fried for a crisp exterior, you can bake them at 375°F (190°C) for 10–12 minutes. They will have a different texture but still be delicious.

What if I don’t have a kitchen torch?

You can caramelize the sugar topping using your oven’s broiler. Place the donuts on a baking sheet under the broiler for a few seconds until the sugar melts and browns. Watch closely to prevent burning.