Description
These Vegan Crème Brûlée Doughnuts offer a delectable twist on a classic dessert by combining the creamy, caramelized flavors of crème brûlée with a light and fluffy vegan doughnut. Perfectly baked and finished with a caramelized sugar crust, these doughnuts provide a rich, indulgent treat without any animal products.
Ingredients
Doughnut Batter
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Crème Brûlée Filling
- 1 cup full-fat canned coconut milk
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla bean paste
Topping
- 1/4 cup granulated sugar for caramelizing
Instructions
- Prepare the Vegan Custard Filling: In a small saucepan, combine the coconut milk, sugar, and cornstarch. Whisk over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla bean paste. Transfer to a bowl and refrigerate until set, about 1 hour.
- Make the Doughnut Batter: In a mixing bowl, whisk together the almond milk and apple cider vinegar and let it curdle for 5 minutes. Add the vegetable oil and vanilla extract. In another bowl, sift together flour, sugar, baking powder, baking soda, and salt. Gradually combine the wet and dry ingredients to form a smooth batter.
- Bake the Doughnuts: Preheat your oven to 350°F (175°C). Pour the batter into a greased doughnut pan, filling each cavity about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Fill the Doughnuts: Once the doughnuts are cooled, use a skewer or a piping tip to create a small hole in the side of each doughnut. Fill a piping bag with the chilled custard and carefully fill each doughnut with the crème brûlée custard.
- Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar over the top of each filled doughnut. Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust mimicking the signature brûlée texture. Let set before serving.
Notes
- Ensure the coconut milk used is full-fat for the best creamy custard texture.
- The kitchen torch is essential for the authentic brûlée sugar topping. If unavailable, you can place the sugared doughnuts under a hot broiler for 1-2 minutes, watching closely.
- These doughnuts are best enjoyed fresh the same day but can be refrigerated for up to 2 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
