Crème Brûlée Donuts Recipe

Introduction

Crème Brûlée Donuts combine the creamy richness of classic crème brûlée with the soft, airy texture of donuts. This delightful dessert offers a crisp caramelized sugar crust with a luscious custard filling inside, perfect for a special treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup heavy cream
• 1/4 cup granulated sugar (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. Heat the heavy cream and 1/4 cup sugar in a saucepan over medium heat until just simmering, then remove from heat. In a bowl, whisk together egg yolks, vanilla extract, and cornstarch until smooth. Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (5-7 minutes). Remove from heat, cool, then refrigerate in a piping bag or bowl.
2. Step 2: Prepare the donuts. Preheat your oven to 350°F (175°C) if baking and grease a donut pan. In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, combine milk, eggs, melted butter, and vanilla extract. Pour wet ingredients into dry and mix until just combined.
3. Step 3: Bake or fry the donuts. Fill donut pan cavities about 2/3 full if baking, and bake for 10-12 minutes until golden. To fry, heat oil to 350°F (175°C), drop spoonfuls of batter into hot oil, and fry 2-3 minutes per side until golden. Drain on paper towels.
4. Step 4: Fill the donuts. Once cooled, use a piping bag to fill each donut with the chilled crème brûlée custard.
5. Step 5: Caramelize the sugar topping. Sprinkle a thin layer of granulated sugar on each filled donut. Use a kitchen torch to caramelize until crisp and golden. Alternatively, place donuts under a broiler for a few minutes, watching carefully to prevent burning.
6. Step 6: Serve. Let the donuts cool slightly before enjoying this creamy, crunchy treat.

Tips & Variations

• Use a piping bag with a small tip for neat and even filling.
• Swap vanilla extract for almond or orange extract for a unique flavor twist.
• If you don’t have a kitchen torch, the broiler method works well but watch closely to avoid burning.
• For extra crunch, sprinkle a bit of fine sugar before caramelizing to create a crispier crust.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. Because of the caramelized sugar topping, consume them soon after caramelizing for the best texture. Reheat gently if needed, but avoid microwave steaming to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the donuts without baking?

Yes, you can fry the donuts instead of baking. Heat oil to 350°F (175°C) and fry spoonfuls of batter for 2-3 minutes per side until golden brown.

How do I prevent the custard filling from leaking?

Make sure the custard is thick and well chilled before filling. Use a small piping tip to control the amount, and avoid overfilling each donut to prevent leaks.

Crème Brûlée Donuts Recipe

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Indulge in these delightful Crème Brûlée Donuts, combining soft, fluffy baked donuts filled with smooth, creamy crème brûlée custard and topped with a crisp, caramelized sugar crust. This recipe brings the classic French dessert to a fun, handheld treat perfect for any occasion.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

For the Donuts:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter (melted)

For the Crème Brûlée Filling:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

For the Topping:

• 1/4 cup granulated sugar (for caramelizing)

Instructions

1. Prepare the Crème Brûlée Filling: Heat the heavy cream and sugar in a saucepan over medium heat until just simmering, then remove from heat. In a separate bowl, whisk together egg yolks, vanilla extract, and cornstarch until smooth. Slowly temper the egg yolks by pouring the hot cream mixture into the egg yolk bowl while whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat, cool, then transfer to a piping bag or bowl and refrigerate until ready.
2. Prepare the Donuts: Preheat your oven to 350°F (175°C) and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, eggs, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and mix just until combined.
3. Bake the Donuts: Fill each donut cavity about two-thirds full with batter. Bake for 10-12 minutes or until golden brown. Remove from oven and cool on a wire rack.
4. Fill the Donuts: Once the donuts have cooled, use a piping bag to fill each one with the chilled crème brûlée filling, injecting the creamy custard into the center of each donut.
5. Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar on top of each filled donut. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, place the donuts under a preheated broiler for a couple of minutes, watching closely to prevent burning.
6. Serve: Allow the caramelized sugar topping to set for a minute or two. Serve the Crème Brûlée Donuts slightly warm or at room temperature for a decadent treat.

Notes

• For the best caramelized topping, use a kitchen torch for precise control and even caramelization.
• If you prefer frying the donuts instead of baking, heat oil to 350°F (175°C) and fry the batter spoonfuls for 2-3 minutes per side, then drain on paper towels before filling.
• Make sure to cool the donuts completely before filling to prevent the custard from melting.
• Store leftovers in the refrigerator in an airtight container, but consume within 2 days for optimal freshness.
• The topping caramelization should be done just before serving to maintain its crisp texture.

Keywords: Crème Brûlée Donuts, baked donuts, crème brûlée filling, caramelized sugar topping, French dessert, custard filled donuts