Crème Brûlée Donut Holes
These crème brûlée donut holes combine the deliciously crispy exterior of crème brûlée with the warm, pillowy texture of donut holes. They’re coated in a crunchy caramelized sugar crust with a creamy custard filling, making them a perfect indulgence for any occasion.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- ⅓ cup granulated sugar for coating
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, sugar, baking powder, and salt.
- Add milk, egg, melted butter, and vanilla extract. Mix until a smooth dough forms.
- Roll dough into small balls and bake for 10-12 minutes, until golden.
- While baking, heat heavy cream and vanilla bean paste in a saucepan until warm.
- Once the donuts are baked, remove and let them cool slightly.
- Dip each donut hole in the warm custard mixture and coat with sugar.
- Caramelize the sugar with a torch or under a broiler until golden and crispy.
- Serve and enjoy your crème brûlée donut holes!