Sarah Coonradt's Honey Glazed Donut Creme Brulee

Honey Glazed Donut Crème Brûlée

Sarah Coonradt, Pastry Chef Walter's Restaurant

6 glazed donuts

2 cups half and half

4 cups heavy cream

12 Egg Yolks

1½ cups sugar

Additional sugar to brûlée

Preheat oven to 325 degrees. In a food processor, combine donuts and half and half until blended to a smooth texture. In a sauce pan, combine donut mixture with heavy cream and heat on the stove top until just before a boil.

In a separate bowl, combine egg yolks and sugar and whisk together. Slowly add small amounts of the hot donut and cream mixture to temper the egg yolk mixture. Once combined, pour the mixture through a fine mesh strainer. Portion mixture into ramekins and bake in a water bath for about 30 minutes or until the custard sets. Chill.

Before serving, evenly sugar the surface of the custards and Brûlée with a blow torch.

Serves 8


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