Why Make This Recipe
Crème brûlée doughnuts are a delightful twist on the classic dessert. They combine the rich, creamy flavor of crème brûlée with the soft, pillowy goodness of a doughnut. This recipe is perfect for any occasion, whether you’re having a casual breakfast, hosting a brunch, or simply indulging in a sweet treat. The shiny caramelized sugar top adds a beautiful finishing touch that will impress everyone!
How to Make Crème Brûlée Doughnuts
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup brown sugar (for topping)
Directions:
- Preheat your oven to 375°F (190°C). Grease a doughnut pan.
- In a large bowl, mix together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Use a piping bag or a spoon to fill the doughnut pan with the batter, about halfway full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let the doughnuts cool for a few minutes before removing them from the pan.
- In a saucepan, heat the heavy cream until just hot but not boiling. Remove from heat.
- In a separate bowl, whisk the remaining eggs and brown sugar until smooth. Slowly add the hot cream while whisking.
- Pour the mixture back into the saucepan over low heat, stirring until it thickens.
- Let the crème mixture cool slightly and then dip the tops of each doughnut into the mixture.
- Finally, sprinkle a layer of brown sugar on top of each doughnut and use a kitchen torch to caramelize the sugar.
How to Serve Crème Brûlée Doughnuts
Serve crème brûlée doughnuts warm or at room temperature. They are delicious on their own or served with a side of fresh fruit. A drizzle of chocolate or caramel sauce can also be a great addition!
How to Store Crème Brûlée Doughnuts
Store any leftover doughnuts in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate them for up to a week. Reheat them slightly in the oven before serving to refresh their taste and texture.
Tips to Make Crème Brûlée Doughnuts
- Make sure to not overmix the batter; this keeps the doughnuts light and fluffy.
- Experiment with different toppings, like crushed nuts or flavored sugars, to add variety.
- Ensure that the crème brûlée topping is caramelized just enough to get a nice, crunchy layer without burning it.
Variation
You can make these doughnuts with different flavors! Try adding orange zest to the batter for a citrusy touch or using a flavored cream like coffee or chocolate for the filling.
FAQs
Can I use something other than a doughnut pan?
Yes, if you don’t have a doughnut pan, you can use a muffin tin to make doughnut holes. Just adjust the baking time as needed.
Can I make the doughnuts in advance?
Yes, you can bake the doughnuts a day ahead. Just store them in an airtight container, and add the crème topping just before serving them.
What if I don’t have a kitchen torch?
If you don’t have a torch, you can place the doughnuts under a broiler for a few seconds to caramelize the sugar. Just keep a close eye on them to avoid burning!
Crème Brûlée Doughnuts
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a doughnut pan.
- In a large bowl, mix together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Use a piping bag or a spoon to fill the doughnut pan with the batter, about halfway full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let the doughnuts cool for a few minutes before removing them from the pan.
- In a saucepan, heat the heavy cream until just hot but not boiling. Remove from heat.
- In a separate bowl, whisk the remaining eggs and brown sugar until smooth. Slowly add the hot cream while whisking.
- Pour the mixture back into the saucepan over low heat, stirring until it thickens.
- Let the crème mixture cool slightly and then dip the tops of each doughnut into the mixture.
- Finally, sprinkle a layer of brown sugar on top of each doughnut and use a kitchen torch to caramelize the sugar.