Creme Brulee Donuts

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Looking for a simple recipe to make Crème Brûlée donuts? You’re in luck! Crème Brûlée is back in style, popping up all over Instagram and TikTok in various forms – and I’m loving it!

Imagine the smooth custard with a delicate, crunchy caramel topping. Now, picture that combination in a donut – sounds amazing, right? These Crème Brûlée donuts use an easy-to-make tangzhong dough, no need for a blowtorch, and you won’t have any leftover egg whites!

Creme Brulee Donuts

Course Dessert
Servings 14



  • 4 tbsp milk 50g for tangzhong
  • 1 tbsp flour 10g for tangzhong
  • 3/4 cup milk 180g
  • 1.5 tsp yeast
  • 3 cups all-purpose flour 400g
  • 2 tbsp milk powder 15g
  • 1/4 cup sugar 50g
  • 1 large egg room temp
  • 5 tbsp softened butter in 2 parts (70g)
  • 1/2 tsp salt

Creme Patisserie:

  • 2 eggs
  • 1/2 cup sugar 110g
  • 2 tbsp cornstarch 20g
  • 2 cups milk 460g
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tbsp unsalted butter


  • 1 cup sugar
  • 4 tbsp water
  • Pinch of salt


  • Follow the donut-making method I shared before.
  • For the creme patisserie, whisk eggs, cornstarch, salt, and sugar. Boil milk and vanilla in a nonstick pan, then slowly pour it into the egg mixture while whisking. Cook on low heat, stirring constantly until you have a custard-like consistency. Add butter, mix, strain, and let it cool for 15 minutes.
  • Transfer the creme patisserie into a piping bag with a Bismarck 230 tip. Fill the donuts with the custard until they feel heavy.
  • For the caramel, mix the ingredients in a nonstick pan on low heat. Let the sugar dissolve and caramelize to a deep golden color.
  • While the caramel is hot, dip one side of the donuts for a thin caramel coating. If it starts to harden, reheat until runny. The donuts will form a crispy coating as they cool.
  • Serve and enjoy your delightful Crème Brûlée donuts!

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