There’s something magical about crème brûlée—the crisp, caramelized sugar that shatters under your spoon, revealing a creamy, vanilla-infused custard beneath. Now, imagine that indulgence wrapped inside a soft, fluffy donut. These Baked Crème Brûlée Donuts bring the best of both worlds together, creating a dessert that feels elegant yet comforting.
Unlike traditional fried donuts, these are baked, making them lighter and easier to prepare at home. They’re filled with a rich pastry cream, topped with a crunchy caramelized sugar shell, and have just the right amount of sweetness. Whether you’re making them for a special occasion or just treating yourself, these donuts will make you feel like a pastry chef in your own kitchen.
Why You’ll Love This Recipe
- Baked, not fried – A healthier twist on a classic donut, with all the deliciousness and none of the deep frying.
- Crunchy caramelized topping – Just like real crème brûlée, the sugar shell on top cracks beautifully when you bite into it.
- Rich and creamy filling – The smooth, vanilla-flavored pastry cream makes these donuts incredibly satisfying.
- Surprisingly easy – No need for a deep fryer or complicated techniques. If you can bake cupcakes, you can make these!
Ingredients You’ll Need
For the Donuts:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Pastry Cream Filling:
- 1 cup whole milk
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar
How to Make Baked Crème Brûlée Donuts
Step 1: Make the Donut Batter
Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, mix the melted butter, eggs, milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—this keeps the donuts soft and fluffy.
Spoon or pipe the batter into the donut pan, filling each mold about ¾ full. Bake for 12-14 minutes, or until the donuts are golden and spring back when lightly pressed. Let them cool in the pan for a few minutes before transferring them to a wire rack.
Step 2: Prepare the Pastry Cream
While the donuts cool, make the pastry cream. In a saucepan over medium heat, warm the milk until it just starts to steam.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Pour everything back into the saucepan and cook over medium-low heat, stirring continuously, until the mixture thickens (about 3-5 minutes).
Once thick, remove from heat and stir in vanilla extract and butter. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Step 3: Fill the Donuts
Once both the donuts and pastry cream are cool, it’s time to fill them! Using a small piping tip, poke a hole into the side or bottom of each donut and pipe in the pastry cream. If you don’t have a piping bag, you can carefully cut each donut in half and spoon the cream inside.
Step 4: Caramelize the Sugar
Sprinkle a thin, even layer of granulated sugar over the top of each donut. Using a kitchen torch, carefully melt the sugar until it turns golden brown and forms a hard shell. Let the sugar cool for a minute to harden before serving.
No torch? You can also caramelize the sugar under the broiler—just watch carefully to avoid burning!
Helpful Tips
- Don’t overmix the batter – Overworking the dough can make the donuts dense instead of light and fluffy. Stir just until combined.
- Chill the pastry cream – It thickens as it cools, making it easier to pipe into the donuts.
- Use a torch for best results – A kitchen torch creates the perfect crispy sugar layer, but if you don’t have one, the broiler works too—just be extra careful!
- Let the caramelized sugar harden before eating – This gives you that signature crack when you bite into it.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 donuts
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Notes
- For an extra fluffy texture, sift the flour before mixing it into the batter. This helps aerate the dry ingredients and prevents lumps.
- If you prefer a stronger vanilla flavor, you can use vanilla bean paste instead of vanilla extract in the pastry cream. It will add a rich depth of flavor and those signature vanilla bean specks.
- Avoid overfilling the donuts with pastry cream. Too much filling can cause them to burst or become too soft. A small amount goes a long way!
- If using the broiler to caramelize the sugar, place the donuts on a baking sheet and keep a close eye on them. The sugar can burn in seconds, so it’s best to rotate the pan for even caramelization.
- For a richer pastry cream, you can substitute half-and-half for the milk. This will make the filling even creamier.
- Let the caramelized sugar fully cool before eating. This ensures you get that classic crème brûlée crack when you bite into the donut.
- Experiment with flavors! Try adding a touch of espresso powder to the pastry cream for a coffee-infused twist, or a sprinkle of cinnamon for a warm, spiced variation.
- Don’t skip the cooling step. If the donuts or pastry cream are too warm when assembling, the filling can become runny, and the donuts may lose their shape.
Storage Instructions
These donuts are best enjoyed fresh, but if you have leftovers:
- Refrigerate: Store in an airtight container for up to 2 days. The caramelized sugar may soften slightly, but they’ll still taste amazing.
- Freeze: You can freeze unfilled donuts for up to 1 month. Thaw at room temperature, fill with pastry cream, and brûlée the sugar before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake the donuts and prepare the pastry cream a day ahead. Store them separately and fill/caramelize just before serving.
Can I use a muffin tin instead of a donut pan?
Absolutely! If you don’t have a donut pan, bake them in a muffin tin and cut out the center once cooled. They’ll still taste delicious!
What if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the sugar, but watch carefully—it can burn quickly.
Can I make these gluten-free?
Yes! Substitute a good 1:1 gluten-free baking flour, and they should turn out just as delicious.
Related Recipes
If you loved these Baked Crème Brûlée Donuts, you’ll definitely enjoy these other sweet treats:
Final Thoughts
These Baked Crème Brûlée Donuts are a true treat—a perfect blend of creamy, crunchy, and fluffy textures that make every bite irresistible. They’re easier to make than they look, and the reward is well worth it. Whether you’re baking for a special occasion or just indulging in a homemade dessert, these donuts are guaranteed to impress.
Give them a try, and let me know how they turn out! Happy baking!
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Baked Crème Brûlée Donuts
Description
There’s something magical about crème brûlée—the crisp, caramelized sugar that shatters under your spoon, revealing a creamy, vanilla-infused custard beneath. Now, imagine that indulgence wrapped inside a soft, fluffy donut. These Baked Crème Brûlée Donuts bring the best of both worlds together, creating a dessert that feels elegant yet comforting.
Unlike traditional fried donuts, these are baked, making them lighter and easier to prepare at home. They’re filled with a rich pastry cream, topped with a crunchy caramelized sugar shell, and have just the right amount of sweetness. Whether you’re making them for a special occasion or just treating yourself, these donuts will make you feel like a pastry chef in your own kitchen.
Ingredients
For the Donuts:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Pastry Cream Filling:
- 1 cup whole milk
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar
Instructions
Step 1: Make the Donut Batter
Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, mix the melted butter, eggs, milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—this keeps the donuts soft and fluffy.
Spoon or pipe the batter into the donut pan, filling each mold about ¾ full. Bake for 12-14 minutes, or until the donuts are golden and spring back when lightly pressed. Let them cool in the pan for a few minutes before transferring them to a wire rack.
Step 2: Prepare the Pastry Cream
While the donuts cool, make the pastry cream. In a saucepan over medium heat, warm the milk until it just starts to steam.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Pour everything back into the saucepan and cook over medium-low heat, stirring continuously, until the mixture thickens (about 3-5 minutes).
Once thick, remove from heat and stir in vanilla extract and butter. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Step 3: Fill the Donuts
Once both the donuts and pastry cream are cool, it’s time to fill them! Using a small piping tip, poke a hole into the side or bottom of each donut and pipe in the pastry cream. If you don’t have a piping bag, you can carefully cut each donut in half and spoon the cream inside.
Step 4: Caramelize the Sugar
Sprinkle a thin, even layer of granulated sugar over the top of each donut. Using a kitchen torch, carefully melt the sugar until it turns golden brown and forms a hard shell. Let the sugar cool for a minute to harden before serving.
No torch? You can also caramelize the sugar under the broiler—just watch carefully to avoid burning!
Notes
- For an extra fluffy texture, sift the flour before mixing it into the batter. This helps aerate the dry ingredients and prevents lumps.
- If you prefer a stronger vanilla flavor, you can use vanilla bean paste instead of vanilla extract in the pastry cream. It will add a rich depth of flavor and those signature vanilla bean specks.
- Avoid overfilling the donuts with pastry cream. Too much filling can cause them to burst or become too soft. A small amount goes a long way!
- If using the broiler to caramelize the sugar, place the donuts on a baking sheet and keep a close eye on them. The sugar can burn in seconds, so it’s best to rotate the pan for even caramelization.
- For a richer pastry cream, you can substitute half-and-half for the milk. This will make the filling even creamier.
- Let the caramelized sugar fully cool before eating. This ensures you get that classic crème brûlée crack when you bite into the donut.
- Experiment with flavors! Try adding a touch of espresso powder to the pastry cream for a coffee-infused twist, or a sprinkle of cinnamon for a warm, spiced variation.
- Don’t skip the cooling step. If the donuts or pastry cream are too warm when assembling, the filling can become runny, and the donuts may lose their shape.