I absolutely love desserts that feel like a little work of art, and these Creme Brulee Heart Donuts Recipe are just that! When I first tried making them, I was amazed at how soft, fluffy, and perfectly sweet they turned out.
The custard inside is creamy and velvety, and the caramelized sugar on top adds that signature crackly crunch. Making them into heart shapes makes them extra special, perfect for sharing—or keeping all to yourself! I can’t wait to show you how easy and fun this recipe is.
Ingredients
For the custard:
- whole milk – provides a creamy base for the custard
- one vanilla bean pod, scraped – gives a rich, natural vanilla flavor
- vanilla extract – enhances the vanilla taste
- sugar – sweetens the custard
- cornstarch – thickens the custard without lumps
- salt – balances sweetness
- egg yolks – adds richness and smooth texture
- unsalted butter – makes the custard silky and luscious
For the doughnuts:
- warm milk – activates the yeast for soft dough
- instant yeast – helps the dough rise quickly
- sugar – feeds the yeast and sweetens the dough
- salt – enhances flavor
- eggs – adds structure and richness
- unsalted butter at room temperature – keeps the dough tender
- all-purpose flour – forms the dough base
For frying and topping:
- vegetable, canola, or peanut oil – for frying, neutral flavor
- granulated sugar – to caramelize for the brûlée topping
- water – helps dissolve the sugar for caramelization
Note: Serves approximately 20 mini donuts
Variations
You can easily tweak this recipe:
- Use coconut milk or almond milk for a dairy-free custard
- Swap sugar for a sugar-free sweetener for a lighter version
- Add a hint of cinnamon or citrus zest to the custard for extra flavor
- Shape donuts into circles or stars if hearts aren’t available
- If you enjoy balancing sweet treats with comforting savory meals, pairing dessert nights with dishes like quick easy chinese chicken fried rice can make a complete and satisfying menu for family gatherings.
Cooking Time
- Prep Time: 2 hours
- Cooking Time: 30 minutes
- Total Time: 3 hours
Equipment You Need
- Stand mixer with hook attachment – to knead dough easily
- Rolling pin – for shaping the donuts
- Heart-shaped cookie cutter – for cute donut shapes
- Deep pan or pot – for frying donuts
- Candy thermometer – ensures perfect oil temperature
- Piping bag – to fill donuts with custard
- Wire rack – lets excess oil drain and caramelized sugar set
How to Make Creme Brûlée Heart Donuts
Making the Custard
Start by whisking sugar, cornstarch, and salt, then beat in egg yolks until pale. Warm the milk with vanilla, then slowly mix into the eggs to avoid curdling. Return to heat until thickened, then cool before filling the donuts.
Preparing the Dough
Combine warm milk, yeast, sugar, salt, and eggs. Add butter and flour, then knead until soft and elastic. Let it rise in a warm spot until doubled in size, about 1.5–2 hours.
Shaping and Frying the Donuts
Roll dough to about 1/2 inch thickness, then cut out hearts. Let them proof for 30 minutes. Heat oil to 325–350°F, fry until golden, then drain on paper towels.
Filling the Donuts
Use a piping bag to insert creamy custard into each donut. Make a hole on one side and gently fill until the donut is full without overflowing.
Caramelizing the Sugar
Boil sugar with water until golden brown, then quickly dip donuts on one side. Let the sugar set on a wire rack to create a crunchy brûlée top.
Additional Tips for Making This Recipe Better
- I always use fresh vanilla beans instead of extract for a deeper flavor.
- I lightly flour my rolling pin and surface to prevent sticking but avoid adding too much flour to keep donuts soft.
- I use a candy thermometer to maintain oil temperature so donuts cook evenly.
- I fill donuts while slightly warm for a smoother custard flow.
- I let the caramelized sugar cool for a few minutes; it sets perfectly without burning.
How to Serve Creme Brûlée Heart Donuts
These donuts look gorgeous served on a white plate with powdered sugar dusting or extra caramel drizzle. Pair them with a cup of coffee or hot chocolate, or serve them after a hearty meal like a chicken philly sandwich recipe for a well-rounded and satisfying dining experience.
Nutritional Information
Here’s a quick look at what one mini donut contains:
- Calories: ~200
- Protein: 4g
- Carbohydrates: 25g
- Fat: 10g
Make Ahead and Storage
- Storing: Keep unfried dough in the fridge overnight, covered. Proof longer before frying.
- Freezing: You can freeze fried, unfilled donuts. Thaw, then fill and caramelize before serving.
- Reheating: Warm donuts in a low oven for 5–7 minutes to enjoy fresh taste and soft texture.
Why You’ll Love This Recipe
Here’s why I think this recipe is amazing:
- Easy to customize: swap flavors, make sugar-free or dairy-free
- Fluffy and light: the yeast dough rises beautifully every time
- Visually stunning: heart shapes with caramelized sugar wow anyone
- Perfect for gifting or special occasions
- Creamy, indulgent custard center satisfies any sweet tooth
These Creme Brûlée Heart Donuts are a fun and delicious way to impress your family or friends. I love making them because the process is creative, and the result is a dessert that feels as fancy as a bakery treat, right in your kitchen!
Creme Brulee Heart Donuts Recipe
Ingredients
Method
- Start by whisking sugar, cornstarch, and salt, then beat in egg yolks until pale. Warm the milk with vanilla, then slowly mix into the eggs to avoid curdling. Return to heat until thickened, then cool before filling the donuts.
- Combine warm milk, yeast, sugar, salt, and eggs. Add butter and flour, then knead until soft and elastic. Let it rise in a warm spot until doubled in size, about 1.5–2 hours.
- Roll dough to about 1/2 inch thickness, then cut out hearts. Let them proof for 30 minutes. Heat oil to 325–350°F, fry until golden, then drain on paper towels.
- Use a piping bag to insert creamy custard into each donut. Make a hole on one side and gently fill until the donut is full without overflowing.
- Boil sugar with water until golden brown, then quickly dip donuts on one side. Let the sugar set on a wire rack to create a crunchy brûlée top.
Notes
- I always use fresh vanilla beans instead of extract for a deeper flavor.
- I lightly flour my rolling pin and surface to prevent sticking but avoid adding too much flour to keep donuts soft.
- I use a candy thermometer to maintain oil temperature so donuts cook evenly.
- I fill donuts while slightly warm for a smoother custard flow.
- I let the caramelized sugar cool for a few minutes; it sets perfectly without burning.