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Crème Brûlée Donuts Recipe

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5 from 270 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbynora.com/creme-brulee-donuts-recipe/