Description
Crispy-on-top, custardy-in-the-center, these Crème Brûlée Donuts combine fluffy homemade donuts with a rich vanilla custard filling and a crackly caramelized sugar topping—just like classic crème brûlée in donut form.
Ingredients
FOR THE DONUTS
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• Neutral oil, for frying
FOR THE VANILLA CUSTARD FILLING
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 2 tsp vanilla extract
FOR THE BRÛLÉE TOPPING
• 1/4 cup granulated sugar (or as needed for a thin even layer)
Instructions
1. Make custard base: Warm heavy cream + milk in a saucepan until steaming (not boiling).
2. Whisk yolks: In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Temper: Slowly whisk the warm milk/cream into the yolk mixture.
4. Thicken: Return mixture to saucepan; cook, whisking, until thick and glossy (custard consistency).
5. Flavor + chill: Remove from heat, stir in vanilla, cover, and chill until fully cold and thick (about 2 hours).
6. Mix dry: In a large bowl whisk flour, baking powder, cinnamon, and salt.
7. Mix wet: In another bowl whisk eggs, sugar, melted butter, and milk.
8. Make dough: Stir wet into dry just until a soft dough forms; rest 10 minutes.
9. Roll + cut: Roll to about 1/2-inch thick; cut donuts (and holes if desired).
10. Fry: Heat oil to 350°F/175°C; fry 1–2 minutes per side until golden; drain and cool.
11. Fill: Pipe chilled custard into cooled donuts.
12. Brûlée: Sprinkle a thin, even layer of sugar on top; torch until caramelized and crackly (or broil briefly, watching closely).
13. Set: Let sugar harden 1–2 minutes before serving.
Notes
Best texture: Chill the custard completely before filling so it stays thick and creamy.
Torch tip: Keep the flame moving so the sugar caramelizes evenly without burning.
No torch? Use the broiler for 30–90 seconds—watch nonstop.
Make-ahead: Make custard up to 3 days ahead; fry donuts the day you serve.
Storage: Unfilled donuts keep 1 day at room temp; filled donuts are best same day (sugar softens over time).
Family-safe: No alcohol, no pork.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-American
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg