Crème Brûlée Doughnuts are a delightful fusion of two beloved treats that will tantalize your taste buds and elevate your dessert game. Imagine biting into a soft, fluffy doughnut, only to be met with a rich, creamy custard filling that mirrors the luxurious texture of traditional crème brûlée. This innovative recipe pays homage to the classic French dessert, which has been a staple in culinary circles since the 17th century. The combination of a crispy caramelized sugar topping and a velvety interior makes these doughnuts a favorite among dessert lovers.
People adore Crème Brûlée Doughnuts not just for their exquisite taste but also for their unique texture that offers a delightful contrast between the crunchy exterior and the smooth filling. Plus, they are surprisingly easy to make at home, allowing you to impress friends and family with minimal effort. Whether you’re hosting a brunch or simply indulging in a sweet treat, these doughnuts are sure to become a cherished addition to your recipe collection.
Ingredients:
- For the Doughnuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Crème Brûlée Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
- Optional: fresh berries or mint leaves for garnish
Preparing the Doughnuts
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Preheat your oven to 350°F (175°C) and grease a doughnut pan with non-stick spray or butter.
- Using a piping bag or a zip-top bag with the corner snipped off, fill each doughnut cavity about 2/3 full with the batter. This will allow room for the doughnuts to rise without overflowing.
- Bake the doughnuts in the preheated oven for 10-12 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the doughnuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Preparing the Crème Brûlée Filling
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to prevent scorching.
- While the cream mixture is heating, whisk together the granulated sugar, egg yolks, and cornstarch in a separate bowl until smooth and pale in color.
- Once the cream mixture is hot, slowly pour a small amount into the egg yolk mixture while whisking constantly. This process is called tempering and helps prevent the eggs from scrambling.
- After tempering, pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the filling to cool slightly before transferring it to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, about 1-2 hours.
Assembling the Doughnuts
- Once the doughnuts are completely cooled and the crème brûlée filling is chilled, it’s time to fill the doughnuts. Use a small knife or a doughnut corer to create a hole in the side of each doughnut.
- Using a piping bag fitted with a small round tip, fill each doughnut with the crème brûlée filling. You want to fill them generously, but be careful not to overfill and make a mess!
- After filling all the doughnuts, it’s time to caramelize the sugar topping. Place the granulated sugar in an even layer on a
Conclusion:
In summary, these Crème Brûlée Doughnuts are an absolute must-try for anyone looking to elevate their dessert game. The combination of a soft, fluffy doughnut with the rich, creamy filling reminiscent of classic crème brûlée is simply irresistible. Plus, the satisfying crack of the caramelized sugar topping adds a delightful texture that will have your taste buds dancing with joy. For serving suggestions, consider pairing these doughnuts with a fresh cup of coffee or a scoop of vanilla ice cream for an indulgent treat. You can also experiment with variations by adding different flavors to the filling, such as chocolate or fruit purees, to create your own unique twist on this already fabulous recipe. I encourage you to give these Crème Brûlée Doughnuts a try and share your experience with friends and family. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, I promise they will be a hit! Don’t forget to let me know how they turn out; I can’t wait to hear about your delicious creations! Print
Crème Brûlée Doughnuts: Indulge in the Perfect Blend of Creamy and Crunchy Delight
- Total Time: 130 minutes
- Yield: 12 doughnuts 1x
Description
Enjoy the perfect fusion of two beloved desserts with these Crème Brûlée Doughnuts. Soft, fluffy doughnuts are filled with a rich crème brûlée filling and topped with a caramelized sugar crust, creating an indulgent treat that’s sure to impress!
Ingredients
Scale- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar (for caramelizing)
- Optional: fresh berries or mint leaves for garnish
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg. Whisk these dry ingredients together until well blended.
- In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Preheat your oven to 350°F (175°C) and grease a doughnut pan with non-stick spray or butter.
- Using a piping bag or a zip-top bag with the corner snipped off, fill each doughnut cavity about 2/3 full with the batter.
- Bake the doughnuts in the preheated oven for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the doughnuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until hot but not boiling, stirring occasionally.
- While the cream mixture is heating, whisk together the granulated sugar, egg yolks, and cornstarch in a separate bowl until smooth and pale in color.
- Once the cream mixture is hot, slowly pour a small amount into the egg yolk mixture while whisking constantly to temper the eggs.
- After tempering, pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract. Allow to cool slightly, then cover with plastic wrap and refrigerate until completely chilled (about 1-2 hours).
- Once the doughnuts are completely cooled and the crème brûlée filling is chilled, create a hole in the side of each doughnut using a small knife or doughnut corer.
- Using a piping bag fitted with a small round tip, fill each doughnut with the crème brûlée filling generously, but avoid overfilling.
- To caramelize the sugar topping, place the granulated sugar in an even layer on a heatproof surface. Use a kitchen torch to caramelize the sugar until golden and bubbly. Allow to cool and harden before serving.
- Optional: Garnish with fresh berries or mint leaves for an extra touch.
Notes
- Ensure the doughnuts are completely cooled before filling to prevent the filling from melting.
- Use a kitchen torch carefully when caramelizing the sugar to avoid burns.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
