Introduction

These Crème Brûlée Donuts combine the rich, creamy custard of classic crème brûlée with the indulgent comfort of fried donuts. Each bite offers a perfectly crispy caramelized sugar topping complementing the sweet, custardy filling inside soft, fluffy donuts. A delightful treat that’s sure to impress.

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
1/2 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 (for filling)
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

Step 1: Prepare the Crème Brûlée Filling. In a saucepan, combine heavy cream, 1/2 cup whole milk, granulated sugar, and vanilla extract. Heat over medium heat until just simmering, then remove from heat. In a separate bowl, whisk together 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 thickened (about 5–7 minutes), but do not let it boil. Remove from heat, transfer to a bowl, and cover with plastic wrap pressed directly onto the surface. Chill for at least 1 hour.
Step 2: Make the Donuts. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In another bowl, whisk together milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix just until combined; do not overmix. Heat oil in a deep skillet or pot to 350°F (175°C). Carefully drop spoonfuls of batter into the hot oil, frying a few at a time until golden brown, about 2–3 minutes per side. Remove and drain on paper towels.
Step 3: Fill the Donuts. When donuts are cool enough to handle, use a piping bag with a long tip to fill each donut with the chilled crème brûlée filling.
Step 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. Alternatively, place the donuts under a broiler for a few seconds, watching closely to avoid burning.

Tips & Variations

For a richer flavor, use vanilla bean instead of vanilla extract in the filling.
Make sure the oil temperature stays consistent at 350°F to ensure even frying and prevent greasy donuts.
If you don’t have a piping bag, use a small plastic bag with a corner snipped off to fill the donuts.
Try dusting the donuts with cinnamon sugar before filling for extra spice and sweetness.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. The caramelized sugar topping may soften over time. To refresh, briefly reheat the donuts under the broiler or with a kitchen torch to restore crispness. Avoid freezing as the texture may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crème brûlée filling ahead of time?

Yes, the filling can be made up to one day in advance and stored in the refrigerator. Just keep it covered tightly to prevent a skin from forming.

What if I don’t have a kitchen torch to caramelize the sugar?

You can place the sugared donuts under a broiler for a few seconds, but watch carefully to avoid burning. A torch gives the most control and best caramelization.