Crème Brûlée Donuts Recipe

Introduction

Crème Brûlée Donuts offer a delightful twist on two classic desserts, combining the creamy richness of crème brûlée with the light, fluffy texture of fried donuts. These treats are perfect for impressing guests or savoring a special homemade indulgence.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar (for donuts)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup whole milk (for donuts)
• 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 (for filling)
• 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 topping)

Instructions

1. Step 1: Prepare the Crème Brûlée Filling.
   In a saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat until just simmering, then remove from heat. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 5–7 minutes. Do not let it boil. Remove from heat, transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin, and chill for at least 1 hour.
2. Step 2: Make the Donuts.
   In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined, avoiding overmixing. Heat oil in a deep skillet or pot to 350°F (175°C). Using a spoon or donut cutter, carefully drop batter into hot oil and fry a few donuts at a time, about 2–3 minutes per side until golden brown. Remove and drain on paper towels.
3. Step 3: Fill the Donuts.
   When donuts are cool enough to handle, use a piping bag fitted with a long tip to fill each donut with the chilled crème brûlée filling.
4. Step 4: Caramelize the Topping.
   Sprinkle a thin layer of granulated sugar on top of each filled donut. Using a kitchen torch, caramelize the sugar carefully until golden brown and crispy. If you don’t have a torch, place the donuts under a broiler for a few seconds, watching closely to prevent burning.

Tips & Variations

• For a lighter filling, substitute half the heavy cream with whole milk.
• You can infuse the cream with flavors like lavender or orange zest before heating for a unique twist.
• If a kitchen torch isn’t available, broil the donuts very carefully and closely monitor to avoid burning.
• Use a piping bag with a long, narrow tip to easily fill the donuts without making a mess.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. The caramelized sugar topping may soften over time. To refresh, briefly re-caramelize with a torch or broiler before serving. Donuts are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crème brûlée filling ahead of time?

Yes, the filling can be made up to a day in advance and kept chilled in the refrigerator. Just cover it well to prevent a skin from forming.

What if I don’t have a kitchen torch for caramelizing?

You can place the donuts under a hot broiler for a few seconds while watching carefully to caramelize the sugar. Be cautious to avoid burning.

Crème Brûlée Donuts Recipe

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★★★★★

4.4 from 97 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 12 donuts 1x

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Description

Indulge in these decadent Crème Brûlée Donuts, featuring a soft, cinnamon-spiced fried donut filled with a rich, creamy vanilla custard and topped with a crisp, caramelized sugar crust. This delightful dessert combines the classic French crème brûlée flavors with the comforting texture of freshly made donuts, perfect for an impressive treat or special occasion.

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Ingredients

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For the Donuts:

• 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 (vegetable or canola oil recommended)

For the Crème Brûlée Filling:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1 tablespoon cornstarch

For the Topping:

• 1/4 cup granulated sugar (for caramelizing)

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Instructions

1. Prepare the Crème Brûlée Filling: In a saucepan, combine heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat until just simmering, then remove from heat. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually pour the hot cream mixture into the egg yolks while whisking to temper them. Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened, about 5–7 minutes, without boiling. Remove from heat, cover with plastic wrap pressed on the surface to prevent skin, and refrigerate for at least one hour to chill and set.
2. Make the Donuts: In a large bowl, whisk together flour, sugar, baking powder, salt, and ground cinnamon. In another bowl, whisk milk, eggs, melted butter, and vanilla extract. Combine wet ingredients into dry ingredients and mix until just combined, avoiding overmixing. Heat oil in a deep skillet or pot to 350°F (175°C). Carefully drop spoonfuls or use a donut cutter to shape the batter and fry in batches for 2–3 minutes per side, until golden brown. Drain on paper towels and let cool until safe to handle.
3. Fill the Donuts: Fit a piping bag with a long, narrow tip and fill it with the chilled crème brûlée filling. Insert the tip into each donut and gently pipe the custard inside until filled.
4. Caramelize the 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 golden, crispy crust. Alternatively, place the donuts under a broiler for a few seconds, watching carefully to avoid burning.

Notes

• Ensure the crème brûlée filling is completely chilled before filling the donuts to maintain texture and prevent sogginess.
• Maintain the oil temperature at 350°F for perfectly fried donuts; too hot will burn them, too cool will make them greasy.
• If you do not have a kitchen torch, use the oven broiler method for caramelizing sugar and watch carefully to avoid burning.
• Use a thermometer to monitor oil temperature accurately when frying.
• Donuts are best enjoyed fresh but can be stored in the refrigerator for up to 2 days; reheat lightly before serving.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: French-inspired

Keywords: Crème Brûlée Donuts, filled donuts, fried donuts, custard filled, caramelized sugar topping, French dessert, homemade donuts