Description
Mini Crème Brûlée Donuts offer a delightful twist on the classic French dessert, combining fluffy baked mini donuts filled with a rich, creamy crème brûlée custard and topped with a perfectly caramelized sugar crust. This recipe balances tender baked donuts with a luscious filling and a crisp brûlée topping for a unique, indulgent treat.
Ingredients
Scale
For the Donuts:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
For the Crème Brûlée Filling:
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/4 cup granulated sugar
Instructions
- Heat the Cream: In a small saucepan, heat 1/2 cup of heavy cream and 1/4 cup of granulated sugar over medium heat until the sugar dissolves and the mixture is warm, being careful not to boil.
- Whisk Egg Yolk: In a separate bowl, whisk together 1 large egg yolk and 1/2 teaspoon of vanilla extract until smooth and creamy.
- Combine Mixtures: Gradually pour the warm cream mixture into the egg yolk while whisking continuously to gently temper the egg and prevent curdling.
- Cook the Mixture: Return the combined mixture to the saucepan and cook over low heat, stirring constantly for about 5 minutes until it thickens slightly; avoid boiling. Remove from heat and allow to cool, then chill in the refrigerator for about 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini donut pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to blend evenly.
- Mix Wet Ingredients: In another bowl, combine 1/2 teaspoon vanilla extract, 1/2 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter, mixing well to integrate all elements.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to keep the batter light and tender.
- Fill the Donut Pan: Spoon the batter into the prepared mini donut pan cavities, filling each about halfway to allow for rising.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for approximately 5 minutes before transferring to a wire rack to cool completely.
- Fill the Donuts: Once cooled, fill each donut with the chilled crème brûlée filling using a piping bag or a small spoon for precision.
- Prepare for Topping: Place the filled donuts on a baking sheet lined with parchment paper to catch any sugar drips.
- Sprinkle Sugar: Evenly sprinkle 1/4 cup granulated sugar over the tops of the filled donuts to prepare for caramelization.
- Caramelize: Use a kitchen torch to carefully melt and caramelize the sugar topping until it forms a crispy, golden crust. If a torch isn’t available, place the donuts under a broiler for a few minutes while closely watching to avoid burning.
- Cool Slightly: Allow the caramelized sugar topping to cool and harden for about 1 minute before serving.
- Enjoy: Serve the mini crème brûlée donuts immediately to experience the perfect combination of creamy filling and crisp topping at its best.
Notes
- Be careful not to boil the cream mixture when making the filling to prevent curdling.
- Gently mix the donut batter to avoid tough donuts.
- If you don’t have a kitchen torch, use the broiler method but watch carefully to avoid burning the sugar.
- These donuts are best enjoyed fresh the same day for optimal texture.
- Ensure donuts are completely cool before filling to prevent filling from melting.
