Introduction

These Crème Brûlée Donuts combine the classic creamy custard and caramelized sugar topping of crème brûlée with a soft, tender donut. Perfect for a special treat, they offer a delightful twist on two beloved desserts.

Crème Brûlée Donuts Recipe - Recipe Image

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 teaspoon vanilla extract (for filling)
1 tablespoon cornstarch
1/4 cup granulated sugar (for caramelizing)

Instructions

Step 1: Prepare the crème brûlée filling. In a saucepan, heat the heavy cream and 1/4 cup sugar over medium heat until it just begins to simmer. Remove from heat.
Step 2: In a separate bowl, whisk the egg yolks, vanilla extract, and cornstarch until smooth. Slowly add the hot cream mixture to the yolks, whisking constantly to temper the eggs.
Step 3: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat, let cool, then refrigerate in a piping bag or bowl until ready to use.
Step 4: Preheat your oven to 350°F (175°C) and grease a donut pan if baking. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: In another bowl, mix the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 6: Fill each donut cavity about two-thirds full with batter if baking, or heat oil to 350°F (175°C) for frying. Bake for 10-12 minutes until golden, or fry spoonfuls of batter until golden on both sides (2-3 minutes per side). Drain fried donuts on paper towels.
Step 7: Once donuts have cooled, fill each with the chilled crème brûlée cream using a piping bag.
Step 8: Sprinkle granulated sugar on top of each filled donut. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, place donuts under a broiler for a few minutes, watching carefully to avoid burning.
Step 9: Let the donuts cool slightly before serving. Enjoy your delicious Crème Brûlée Donuts!

Tips & Variations

For extra richness, use whole milk or half-and-half in the donut batter instead of regular milk.
If you don’t have a kitchen torch, broiling the sugar works well; just keep a close eye to prevent burning.
Try adding a pinch of cinnamon or nutmeg to the donut batter for a warm spice flavor.
These donuts can also be filled with pastry cream or custard if you prefer.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. To keep the caramelized sugar crisp, try to eat them the same day. Reheat gently in a low oven if desired, but avoid microwaving to preserve the texture of the sugar topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry the donuts instead of baking them?

Yes, you can fry the donuts at 350°F (175°C) until golden on both sides. This usually takes about 2-3 minutes per side and results in a crispier exterior.

How do I prevent the cream filling from leaking?

Make sure the crème brûlée filling is well chilled and thick before filling the donuts. Use a piping bag to carefully fill the center without overstuffing for best results.

Crème Brûlée Donuts Recipe

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Delight in the luxurious fusion of classic French crème brûlée and soft, fluffy donuts with this Crème Brûlée Donuts recipe. These baked or fried donuts are filled with a rich, creamy custard and topped with a crisp caramelized sugar crust, offering a perfect balance of textures and flavors in every bite.

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

Ingredients

Scale

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

Prepare the Crème Brûlée Filling: Heat the heavy cream and sugar gently in a saucepan over medium heat until it begins to simmer, then remove it from the heat. In a separate bowl, whisk the egg yolks, vanilla extract, and cornstarch together until smooth. Slowly add the hot cream mixture into the egg yolks while whisking to temper and prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thick and custard-like, about 5-7 minutes. Remove from heat, allow to cool, then refrigerate the custard in a piping bag or bowl until ready to use.
Prepare the Donuts: Preheat your oven to 350°F (175°C) if baking, and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix.
Bake or Fry the Donuts: For baked donuts, fill each donut mold about two-thirds full with batter and bake for 10-12 minutes or until golden and springy. For fried donuts, heat oil in a deep-fryer or heavy pot to 350°F (175°C). Carefully drop spoonfuls of batter into the hot oil and fry 2-3 minutes per side until golden brown. Drain the fried donuts on paper towels to remove excess oil.
Fill the Donuts: Once cooled, use a piping bag to fill each donut generously with the chilled crème brûlée custard filling, injecting the creamy center inside.
Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar on the top of each filled donut. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, place the donuts under a broiler for a few minutes, watching carefully to avoid burning the sugar.
Serve: Allow the donuts to cool slightly so the topping hardens, then serve and enjoy your decadent Crème Brûlée Donuts.

Notes

For a lighter version, baking the donuts is recommended over frying.
Ensure constant stirring while cooking the custard to avoid curdling or burning.
The caramelized sugar topping adds signature crunch and flavor; do not skip heating the sugar properly.
Donuts should be fully cooled before filling to prevent the custard from melting.
If you don’t have a kitchen torch, using the broiler works well but requires close attention.

Keywords: crème brûlée donuts, baked donuts, custard filled donuts, caramelized sugar donuts, French desserts, homemade donuts