Heavenly Crème Brûlée Donut Holes – Easy Creamy Treat

Enjoy Heavenly Crème Brûlée Donut Holes, a creamy, indulgent dessert perfect for any occasion. Try this easy recipe today and delight your taste buds.

Heavenly Crème Brûlée Donut Holes

If you love the rich, creamy taste of classic French desserts with a fun twist, these Heavenly Crème Brûlée Donut Holes are for you. Featuring a smooth custard-infused dough fried to golden perfection and topped with a crisp caramelized sugar shell, this recipe delivers a decadent treat that’s surprisingly easy to make. In this post, you’ll find everything you need to perfect this indulgent dessert—from detailed ingredient lists to expert tips and storage advice. Perfect for impressing guests or satisfying sweet cravings on any day!

Why You’ll Love It

Heavenly Crème Brûlée Donut Holes combine the luscious creaminess of traditional custard with the crispy bite of donut holes. They’re bite-sized, making sharing easy, and their sophisticated flavor is perfect for dessert lovers who want something special without complicated techniques. Plus, they’re cooked in about 25 minutes, so you can whip these up quickly for celebrations or cozy nights in.

Ingredients

• 1 cup whole milk – use almond or oat milk for a dairy-free version
• 1/2 cup heavy cream – substitute with coconut cream for vegan options
• 3 egg yolks – replace with 3 tbsp cornstarch mixed with water to mimic custard texture
• 1/3 cup granulated sugar – swap with coconut sugar or erythritol
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour – use gluten-free flour blend to make it GF
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted – use vegan butter or coconut oil as substitute
• Vegetable oil for frying (canola or sunflower oil work well)
• 1/4 cup granulated sugar for caramelizing – use raw or turbinado sugar for extra crunch

Step-by-Step Instructions

1. In a medium saucepan, warm the milk and heavy cream over medium heat until just steaming, but not boiling.
2. In a bowl, whisk together egg yolks and 1/3 cup sugar until the mixture is pale and thick.
3. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
4. Return the custard mixture to the saucepan and cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
5. Remove from heat, stir in vanilla extract, and set aside to cool slightly.
6. In a large bowl, sift together flour, baking powder, and salt.
7. Add melted butter and custard into the dry ingredients, mixing gently until a soft dough forms.
8. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
9. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
10. Using your hands or a small scoop, form the dough into 1-inch balls. Carefully drop them into the hot oil in batches.
11. Fry the donut holes for 2–3 minutes each, turning as needed, until they are golden brown all around.
12. Remove with a slotted spoon and drain on paper towels.
13. Sprinkle each donut hole with the remaining granulated sugar, then caramelize the sugar with a kitchen torch or place briefly under a broiler until sugar bubbles and hardens.
14. Let cool slightly before serving to enjoy that perfect brûlée crunch.

Expert Tips

For crisp, evenly cooked donut holes, maintain your oil temperature around 350°F. If the oil is too hot, the outsides will brown too fast while the centers remain raw. If too cool, they’ll absorb excess oil. Use a kitchen thermometer for accuracy.

Make sure the custard has cooled properly before mixing it into the flour to avoid turning the dough too sticky.

For best texture, shape the dough quickly but gently to retain airiness. Don’t overwork it.

If you don’t have a kitchen torch, the broiler method works fine—just watch carefully to prevent burning.

Storage

Store any leftover donut holes in an airtight container for up to 2 days at room temperature to preserve crispness. Refrigerate if you prefer, but the crust may soften.

To freeze, place donut holes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Freeze up to 1 month. Reheat briefly in an oven or toaster oven to restore crispness.

Variations

• Vegan: Use plant-based milk and cream, substitute egg yolks with cornstarch slurry, and swap butter for vegan butter or coconut oil.
• Gluten-Free: Swap all-purpose flour for a gluten-free baking mix designed for donuts or pastries.
• Dairy-Free: Replace milk and cream with almond or coconut milk and use vegan butter.
• Lower Sugar: Use a sugar substitute like erythritol or monk fruit sweetener both in the dough and for caramelizing.

FAQ

Q: What are Heavenly Crème Brûlée Donut Holes?
A: These are bite-sized donuts infused with rich custard flavor and topped with a crispy, caramelized sugar crust inspired by classic crème brûlée.

Q: Can I make these donut holes ahead of time?
A: Yes, you can prepare the dough and custard a day in advance. Fry and caramelize just before serving for the best texture.

Q: How do I caramelize the sugar without a torch?
A: Place the sugared donut holes under the broiler for 1–2 minutes, watching closely to avoid burning.

Q: Can I bake the donut holes instead of frying?
A: While possible, frying gives the signature crisp exterior. Baking may yield softer results.

Your comments, ratings, and shares are welcome below! If you try this Heavenly Crème Brûlée Donut Holes recipe, please let us know how it turned out.

For more sweet ideas, check out Easy Weeknight Dinners, Classic French Desserts, and Homemade Donuts.