CRÈME BRÛLÉE HEART DONUTS
These crème brûlée heart donuts feature a delicate custard filling with a caramelized sugar topping. Soft and sweet, they make a perfect romantic treat for Valentine’s Day or any special occasion.
Ingredients
For the Donuts:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Oil for frying
For the Custard Filling:
- 1 cup heavy cream
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup granulated sugar for caramelizing
Instructions
Prepare the Custard:
- In a saucepan, heat heavy cream until steaming. In a bowl, whisk egg yolks and sugar. Slowly pour hot cream into egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring until thickened. Remove from heat and stir in vanilla. Chill until set.
Make the Donut Dough:
- In a bowl, mix flour, baking powder, salt, and sugar. In another bowl, whisk milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients until dough forms.
Shape and Fry Donuts:
- Roll out dough and cut into heart shapes. Heat oil to 350°F (175°C). Fry donuts until golden, about 2 minutes per side. Drain on paper towels.
Fill Donuts:
- Using a piping bag, fill donuts with chilled custard.
Caramelize Sugar Topping:
- Sprinkle granulated sugar over the filled donuts’ tops. Use a kitchen torch to caramelize sugar until golden and crisp.
Serve:
- Serve immediately for best texture.
Notes
Make Ahead: Custard can be made a day ahead and chilled.
Customizing the Flavor: Add citrus zest to custard or dust donuts with cinnamon sugar instead of caramelized sugar.
Serving Suggestions: Serve with fresh berries or a drizzle of chocolate sauce.
Allergy-Friendly Options: Use dairy-free cream and egg substitutes for allergies.
Storage Tips: Best eaten fresh. Store leftovers in the fridge for up to 1 day.