Description
Mini Crème Brûlée Donuts combine the classic creamy custard filling of crème brûlée with soft, baked mini donuts. Each bite-sized treat is filled with a rich vanilla custard and topped with a perfectly caramelized sugar crust, offering a delightful twist on a beloved dessert classic.
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, but not boiling.
- Whisk Egg Yolk: In a separate bowl, whisk together 1 large egg yolk and 1/2 teaspoon of vanilla extract until smooth.
- Combine Mixtures: Gradually pour the warm cream mixture into the egg yolk while whisking continuously to temper the egg and prevent curdling.
- Cook the Mixture: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly, about 5 minutes. Avoid boiling. Remove from heat and let 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 of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution.
- 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. Mix well until everything is incorporated.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the donuts tender.
- Fill the Donut Pan: Spoon the batter into the prepared mini donut pan, filling each cavity about halfway to allow for rising.
- Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the donut comes out clean. Let the donuts cool in the pan for about 5 minutes.
- Cool Completely: Transfer donuts to a wire rack and cool completely before filling to avoid melting the filling.
- Fill the Donuts: Use a piping bag or small spoon to fill each donut with the chilled crème brûlée filling carefully.
- Prepare for Topping: Place the filled donuts on a baking sheet lined with parchment paper for easy handling.
- Sprinkle Sugar: Evenly sprinkle 1/4 cup granulated sugar over the tops of the filled donuts in preparation for caramelizing.
- Caramelize: Using a kitchen torch, caramelize the sugar by melting it until it forms a crispy, golden crust. Alternatively, place the donuts under a broiler for a few minutes; watch closely to prevent burning.
- Cool Slightly: Allow the caramelized sugar topping to cool for a minute so it hardens properly.
- Enjoy: Serve the mini crème brûlée donuts immediately for the best contrast between creamy custard and crispy topping. Enjoy this unique and delicious dessert twist!
Notes
- Use room temperature ingredients for better batter consistency.
- Be careful not to overheat the cream mixture to avoid curdling the eggs.
- When caramelizing sugar with a torch, keep the flame moving to prevent burning.
- If you don’t have a mini donut pan, you can use a mini muffin pan but the shape will differ slightly.
- Chilling the crème brûlée filling is crucial to get the right texture and prevent leakage when piping.
