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