Classic Crème Brûlée
- 30m Prep Time
- 10m Cook Time
- 2h Ready In
Crème brûlée meets doughnuts in this sophisticated treat. A creamy vanilla custard fills fluffy raised doughnuts, topped with a caramelized sugar crust.
Ingredients
- 118 ml whole milk
- 118 ml heavy cream
- 0.5 vanilla bean split lengthwise
- 177 ml superfine sugar
- 2 egg yolks
- raised dough of choice
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 233 mg
- Iron: 1.85 mg
- Magnesium: 28.4 mg
- Phosphorus: 335 mg
- Potassium: 356 mg
- Zinc: 1.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml whole milk
- 118 ml heavy cream
- 177 ml superfine sugar
- 2 egg yolks
- raised dough of choice
Prepare
- 0.5 vanilla bean, split lengthwise
Let's Cook
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Step 1.
In a medium saucepan over medium heat, bring the milk, heavy cream, and split vanilla bean to a simmer. Meanwhile, in a large bowl, whisk ¼ cup of the superfine sugar with the egg yolks until pale yellow, about 2 minutes.
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Step 2.
When the milk mixture is simmering, slowly pour it into the egg mixture while whisking constantly to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens enough to coat the back of a spoon, 2 to 3 minutes.
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Step 3.
Remove the custard from heat and continue whisking until smooth. Pour it into a medium bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until fully chilled and set.
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Step 4.
While the custard chills, prepare the raised dough for filled doughnuts according to your recipe. Fry or bake the doughnuts as directed, then let them cool completely on a wire rack.
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Step 5.
Spoon the chilled custard into a pastry bag fitted with a Bismarck (#230) tip. Hold a doughnut in one hand and insert the tip into the side, pushing about ¾ inch deep. Gently squeeze the bag to fill the doughnut, withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly. Repeat with all doughnuts.
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Step 6.
Dip the top of each filled doughnut into the remaining ½ cup superfine sugar to thickly coat, then place them sugar side up on a baking sheet. Sprinkle a little more sugar on top if needed to ensure an even coating.
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Step 7.
Using a kitchen torch, slowly caramelize the sugar on each doughnut until golden brown. Alternatively, preheat the broiler to high and broil the doughnuts until the sugar is golden, 1 to 2 minutes. Let the doughnuts cool so the sugar hardens into a crackly crust.