# Mini Creme Brulee Donuts

Miniature donuts filled with vanilla custard cream and topped with a caramel glaze, perfect for a delightful treat.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 2 egg yolks
- 3 tbsp sugar
- 1 tablespoon cornstarch
- 1 cup milk
- splash vanilla extract
- 1 tbsp butter
- 1 cup whole milk, warm
- 0.25 cup sugar
- 1 egg, room temp
- 2.75 tsp instant yeast
- 3.75 cup all purpose flour
- 3 tbsp unsalted butter, softened
- 1 tsp salt
- 1 cup sugar
- 1 cup water

## Instructions

1. For vanilla custard cream, combine egg yolks, sugar, and cornstarch in a bowl.
2. Warm up milk and a splash of vanilla extract over low heat.
3. Slowly add the warm milk into the egg mixture while whisking constantly so it doesn't cook the egg.
4. Return the mixture to heat and cook until thickened. Take off heat.
5. Add 1 tablespoon of butter and stir until combined.
6. Pour the custard into a separate bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for 4 hours.
7. For doughnut dough, combine warm milk, sugar, egg, and instant yeast in a bowl.
8. In a separate large bowl, combine all-purpose flour and softened butter.
9. Add the liquid mixture to the flour mixture.
10. Knead until combined and add 1 teaspoon of salt last.
11. Let the dough rise for an hour.
12. Roll out the dough and cut into round shapes.
13. Let the cut dough rise for another 30 minutes.
14. Fry the donuts in oil at 350°F until golden brown.
15. Remove the donuts from the oil and place them on a plate lined with paper towels to drain excess oil.
16. Once cooled, fill the donuts with the vanilla custard cream using a piping bag.
17. Prepare caramel by heating sugar and water in a saucepan until it becomes light yellow, then let it turn golden brown.
18. Dip the top of each filled donut into the caramel.
19. Garnish with raspberries and serve.

## Equipment

- whisk
- saucepan
- bowl
- spatula
- plastic wrap
- rolling pin
- round cutter
- baking sheet
- pot
- strainer
- piping bag
- tongs

## Tips

- For vanilla custard cream, mix until light and fluffy. Slowly add warm milk to the egg mixture to prevent cooking the egg. Refrigerate custard for 4 hours.
- For doughnut dough, add salt last. Knead until combined and let rise for an hour before rolling and cutting. Let the cut dough rise for another 30 minutes before frying.
- For caramel, do not stir until the mixture becomes light yellow, then let it turn golden brown.
- Fry donuts in oil at 350°F until golden brown.
- The original recipe for the dough is from savor easy on YouTube.
- The dough is super easy to make and makes fluffy donuts

## Source

- Original video: https://www.tiktok.com/t/ZP8rtSnpp/
- Recipe page: https://www.cliprecipe.com/recipe/9aa3a0ab-96e4-411f-baac-824cb52eb4d4
- Extracted: 2025-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt