Soft, tender doughnuts with a creamy custard filling and a crackly caramelized sugar topping.
Indulge in the rich flavors of crème brûlée with these Crème Brûlée Doughnuts. Filled with a velvety vanilla custard and topped with a crackly caramelized sugar shell, these baked doughnuts are a luxurious treat.
Why you'll want it now, Experience the luxurious taste of crème brûlée in doughnut form, with a creamy center and a satisfying caramel crunch.
Why this recipe works
The combination of a tender baked doughnut filled with a creamy vanilla custard and topped with caramelized sugar offers a delightful contrast in textures. Baking the doughnuts ensures they remain soft, while the caramelized sugar adds a satisfying crunch, reminiscent of the classic dessert.
Equipment
Mixing bowls
Whisk
Saucepan
Baking sheet
Doughnut pan (standard size)
Piping bag with round tip
Kitchen torch
How to make it
Preheat your oven to 350°F (175°C). Grease a standard doughnut pan.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, combine the milk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fill the doughnut pan cavities about 3/4 full with batter.
Bake for 12-15 minutes, or until the doughnuts are golden and spring back when lightly pressed.
Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the custard, heat the milk and cream in a saucepan until simmering.
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract. Let it cool, then refrigerate until set, about 2 hours.
Using a piping bag with a round tip, fill each doughnut with the custard.
Sprinkle sugar evenly over the top of each filled doughnut.
Using a kitchen torch, caramelize the sugar until it forms a crackly top.
Enjoy these decadent Crème Brûlée Doughnuts with their perfect blend of creamy and crunchy textures.
How you'll know it's ready
The doughnuts are ready when they are golden brown and spring back when lightly pressed.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (165°C) and check the doughnuts a few minutes early, as they may bake faster with the fan.
Frosting, filling & glaze notes
The custard filling should be thick and creamy, able to hold its shape when piped into the doughnuts.
Troubleshooting
If the custard is too runny, cook it longer until it thickens properly.
If the doughnuts are too dense, ensure you are not overmixing the batter.
For a smooth caramel top, make sure the sugar is evenly distributed before torching.
If the caramelized sugar is too thick, use less sugar on top before torching.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.
Make ahead
The custard can be made and refrigerated up to 2 days in advance.
Variations
Infuse the custard with a hint of coffee for a mocha twist.
Add a pinch of cinnamon to the sugar topping for a spiced version.
Use almond extract instead of vanilla for a nutty flavor.
Frequently asked questions
Can I fry these doughnuts instead of baking?
Yes, you can fry the doughnuts in hot oil until golden brown, then fill and top as directed.
How do I prevent the custard from being lumpy?
Whisk constantly while cooking and make sure to temper the egg mixture with the hot milk gradually.
Can I use a different filling?
Yes, you can fill these doughnuts with a pastry cream or chocolate ganache for a different flavor.
What if I don't have a kitchen torch?
You can use your oven's broiler to caramelize the sugar, watching closely to prevent burning.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
