Psst — here’s a little chef’s secret I’ve been hoarding: crème brûlée and baked donuts belong together. I stumbled on this pairing when I wanted the silky vanilla custard of crème brûlée but craved something handheld and a little less fussy. These baked donuts give you a tender, custardy crumb thanks to a splash of heavy cream and extra egg yolks, then I torch a thin sugar crown on top for that satisfying crack. They smell like warm vanilla and caramel as the torch hits; the top snaps and the interior stays melt-in-your-mouth. If you like custard, sugar crackle, and slightly guilty pleasures you can eat with your hands, this is your new weekend project.
Quick Facts
- Yield: Serves 6 (makes 12 donuts)
- Prep Time: 20 minutes
- Cook Time: 15 minutes (bake) + 2–3 minutes (caramelize)
- Total Time: 40 minutes
Why This Recipe is Awesome
This is crème brûlée in donut form — the inside stays custardy and tender while the top gets a glossy, shattering caramel like a little crown. It’s simple enough for a weekend breakfast and fancy enough for brunch guests. The texture balances: soft, slightly springy donut with a crisp, caramelized sugar topping that sings when you crack it. And honestly? It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 2 large egg yolks (extra for custard richness)
- 1/2 cup heavy cream, room temperature
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract (or 1 tsp vanilla bean paste)
- Optional: 1/8 tsp ground cinnamon or pinch of cardamom for warmth
- Granulated sugar for caramelizing (about 1/2 cup total)
For the Sauce / Garnish (if applicable):
- Optional: Whipped cream or lightly sweetened mascarpone to serve
How I Make It
Step 1:
Preheat your oven to 350°F. Grease a 12-cup donut pan or spray with nonstick spray. In a bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the eggs, extra egg yolks, heavy cream, milk, melted butter, and vanilla until smooth — you’re aiming for a silky custard-like liquid.
Step 2:
Pour the wet mixture into the dry and gently fold with a rubber spatula until just combined. Don’t overmix; a few streaks of flour are fine. The batter will look thick and glossy with a custard scent — that vanilla aroma tells you it’s working. Transfer the batter to a piping bag or a zip-top bag with the corner snipped, then pipe into the donut wells, filling each about 3/4 full.
Step 3:
Bake at 350°F for 12–15 minutes, rotating the pan halfway through if your oven runs hot. The tops should look pale golden and spring back when you press lightly. You’ll smell warm vanilla and buttery notes around the 10-minute mark — cue the kitchen swoon. Remove the pan and let the donuts rest in the pan for 5 minutes, then transfer to a wire rack to cool another 10 minutes before tackling the sugar top.
Step 4:
Lightly brush each donut with a teaspoon of warm cream or spare melted butter (this helps sugar stick). Sprinkle a thin, even layer of granulated sugar over the top — shake off excess so you don’t get clumps. Use a kitchen torch to caramelize the sugar: hold the flame about 2–3 inches away and move it in small circles until the sugar melts, bubbles, and turns a deep amber (about 30–60 seconds per donut). If you don’t have a torch, place donuts under a very hot broiler for 1–2 minutes, watching like a hawk until the sugar browns.
Step 5:
Let the caramel cool for a minute so it snaps into place. Serve warm enough to enjoy that crack, but not so hot you burn your tongue — I usually wait about 2 minutes. Add a dollop of whipped cream or a sprinkle of flaky salt if you’re feeling extra. These donuts taste best the day you make them.
Pro Tips
- Bring eggs and dairy to room temperature so the batter mixes evenly and the donuts rise better.
- Use a piping bag for clean, even filling. A zip-top bag works fine — just snip a small corner.
- If your torch caramelizes too quickly, keep it moving to avoid burning the sugar; you want amber, not black.
- For a sturdier top (less soggy), cool donuts completely before sprinkling sugar if you plan to store them overnight, then torch just before serving.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap heavy cream for full-fat coconut milk (same richness; adds a hint of coconut). Texture stays creamy but flavor shifts.
- Use Greek yogurt (3 tbsp) instead of sour cream for a tangy lift; it firms the crumb slightly.
- For dairy-free: use full-fat coconut milk for both the cream and milk components and replace butter with melted coconut oil. Expect a slight coconut note.
- For gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it. The texture will be slightly more crumbly.
Variations & Tips
- Add 1 tsp finely grated orange zest to the batter for a citrus crème brûlée twist.
- Stir 2 tbsp espresso or strongly brewed coffee into the wet mix for a coffee-brûlée donut.
- Top with a sprinkle of flaky sea salt after torching for a salted caramel vibe.
- Make mini versions in a mini-donut pan — reduce bake time to 8–10 minutes.
- Infuse the cream with 1 vanilla bean for extra luxury — split and scrape the seeds into the cream before mixing.
- For a kid-friendly twist, sprinkle a little colored sanding sugar and briefly torch to keep the sparkle (watch closely!).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the donuts, cool completely, and store airtight for up to 24 hours. Wait to sprinkle sugar and torch until just before serving so the sugar stays crisp. Reheat briefly in a preheated 325°F oven for 5 minutes if you want them warm.
- Can I double the recipe?
- Sure thing. Use two donut pans or bake in batches. Oven space can affect bake time slightly — watch for pale golden tops and the spring-back test.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil. I recommend neutral oil like canola; the flavor changes subtly and the crumb becomes slightly denser.
- How do I know it’s done?
- Look for light golden tops and a slight spring-back when you press gently. A skewer should come out mostly clean — a few moist crumbs are okay because you want a tender, custardy interior.
- What if I don’t have ingredient X?
- Out of heavy cream? Use whole milk plus 2 tbsp melted butter for richness. No eggs? Try a combo of 1/4 cup applesauce + 1 tbsp cornstarch per missing egg for texture, but you’ll lose some custardy richness.
How I Like to Serve It
I serve these warm with coffee or a simple espresso for brunch. They shine at a weekend dessert spread alongside fresh berries and whipped cream. For an after-dinner treat, pair them with a glass of late-harvest wine or a rich hot chocolate — the caramel crack pairs beautifully with something creamy.
Notes
- Store cooled donuts in an airtight container at room temperature up to 24 hours. Re-torch sugar right before serving for best texture.
- If you reheat, use 325°F for 5–7 minutes; avoid microwaving, which melts the caramel.
Final Thoughts
Closing: Go on — make something that feels special but shouldn’t be intimidating. Torch and crack that sugar like a pro, and enjoy every crunchy, creamy bite.