Crème Brûlée Donuts Recipe

Introduction

These Crème Brûlée Donuts combine the rich, creamy custard filling of classic crème brûlée with the soft, fluffy texture of freshly fried donuts. Topped with a crisp caramelized sugar crust, they make an indulgent treat perfect for special occasions or an elegant dessert.

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 the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat until just simmering, then remove from heat.
2. Step 2: 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.
3. Step 3: 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 and transfer to a bowl. Cover with plastic wrap pressed directly onto the surface. Chill in the refrigerator for at least 1 hour.
4. Step 4: Make the Donuts. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
5. Step 5: In another bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Step 6: Heat oil in a deep skillet or pot to 350°F (175°C). Carefully drop the batter into the hot oil using a spoon or donut cutter, frying a few donuts at a time for 2–3 minutes on each side until golden brown. Remove and drain on paper towels.
7. Step 7: Once the 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.
8. Step 8: Sprinkle a thin layer of granulated sugar on top of each filled donut. Using a kitchen torch, carefully caramelize the sugar until golden brown and crispy. Alternatively, place the donuts under a broiler for a few seconds, watching closely to prevent burning.

Tips & Variations

• For a richer custard, substitute part of the whole milk with additional heavy cream in the filling.
• If you don’t have a piping bag, use a resealable plastic bag with a small corner cut off to fill the donuts.
• Try adding a pinch of nutmeg or cardamom to the donut batter for a warm spice variation.
• Ensure the oil temperature stays steady to prevent greasy or undercooked donuts.

Storage

Store filled and caramelized donuts in an airtight container in the refrigerator for up to 2 days. The caramelized sugar topping may soften over time. Reheat gently in a low oven to refresh the donuts, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crème brûlée filling in advance?

Yes, the filling can be made up to two days ahead. Keep it well covered in the refrigerator until ready to use.

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

You can carefully caramelize the sugar under a broiler for a few seconds, but watch closely to avoid burning. Alternatively, enjoy the donuts without the caramelized crust for a softer topping.

Crème Brûlée Donuts Recipe

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★★★★★

4.6 from 73 reviews

Indulge in these decadent Crème Brûlée Donuts, featuring soft, cinnamon-infused fried donuts filled with a rich, creamy vanilla custard and topped with a caramelized sugar crust. A perfect blend of classic French dessert and a favorite pastry, these donuts offer a delightful contrast of textures and flavors, ideal for a special breakfast or dessert treat.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: French-American Fusion

Ingredients

Scale 1x2x3x

For the Donuts:

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

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)

Instructions

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, cover with plastic wrap pressed directly on the surface, and chill in the refrigerator for at least 1 hour.
2. Make the Donuts: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. In another bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined to avoid overmixing. Heat oil in a deep skillet or pot to 350°F (175°C). Using a spoon or donut cutter, drop batter carefully into hot oil, frying a few donuts at a time until golden brown on each side (about 2–3 minutes per side). Remove and drain on paper towels.
3. Fill the Donuts: Once cooled enough to handle, use a piping bag fitted with a long tip to fill each donut with the chilled crème brûlée filling, ensuring a generous yet even distribution inside.
4. Caramelize the Topping: Sprinkle a thin layer of granulated sugar on top of each filled donut. Use a kitchen torch to caramelize the sugar until golden brown and crispy, or alternatively, place under a broiler for a few seconds while watching closely to prevent burning. Serve immediately for best texture and flavor.

Notes

• Be sure not to overmix the donut batter to keep the donuts light and fluffy.
• Temper the egg yolks carefully to avoid curdling your custard filling.
• Use a kitchen torch for precise caramelization of the sugar topping; if using a broiler, watch carefully as sugar can burn quickly.
• Allow donuts to cool before filling to prevent melting the custard and losing shape.
• Oil temperature should be maintained at 350°F for even frying and perfect texture.

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