Heart-shaped Crème brûlée donuts filled with vanilla bean custard are the perfect dessert for Valentine’s Day. These sweet treats feature a crisp, caramelized sugar topping that cracks with every bite, revealing a smooth and creamy vanilla custard filling. The heart shape adds a touch of romance to this classic dessert, making it a perfect way to celebrate the special day with your loved one. Enjoy the rich, buttery flavor of these decadent donuts and indulge in a sweet and indulgent treat that is perfect for any romantic occasion.

Impress your sweetheart this Valentine’s Day with these delicious heart-shaped Crème Brûlée donuts filled with vanilla bean custard. These elegant and sophisticated donuts are not only a feast for the eyes but also for the taste buds. The crisp, caramelized sugar topping cracking with every bite, revealing a smooth and creamy vanilla custard filling, makes them the perfect way to say “I love you” in the most delicious way.

These heart-shaped Crème Brûlée donuts are the perfect blend of classic and romantic. The sweet vanilla custard filling and the crisp sugar topping make these donuts a delightful treat for any special occasion. Whether you’re celebrating Valentine’s Day with your partner or just looking for a sweet and indulgent dessert, this recipe is sure to please. So, grab your apron and get ready to impress your sweetheart with these delicious and impressive heart-shaped Crème Brûlée donuts.

Heart- Shaped Vanilla Bean Custard Filled Crème Brûlée Donuts

2.80 from 65 votes

These Vanilla Bean Custard Filled Crème Brûlée donuts are the perfect Valentine's Day dessert! crisp, caramelized sugar topping cracking with every bite, revealing a smooth and creamy vanilla custard filling, makes them the perfect way to say "I love you" in the most delicious way.

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Prep Time 2 hours hrs

Cook Time 26 minutes mins

Servings: 10 medium donuts

Course: Dessert

Ingredients Method

Ingredients

  

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Donut Dough

• 3 2/3 cup flour
• 1 1/4 cup milk (oat milk as a non dairy alternative)
• 1 1/2 tsp instant yeast
• 1/3 cup sugar
• 1 tsp salt
• 1 egg room temp
• 6 tbsp butter room temp
• 4 cups vegetable oil for frying

Vanilla Bean Custard

• 1 2/3 cup milk (oat milk as a non dairy alternative)
• 2 tsp vanilla extract
• 1 tbsp vanilla bean paste
• 1/4 tsp salt
• 1/4 cup corn starch
• 1/2 cup sugar
• 4 egg yolks
• 2 tbsp butter

Brulee

• 1 cup sugar
• 1/4 cup water

Method

 

1. Make the dough first as it will take the longest to rise. In a large mixing bowl, whisk together warm milk, instant yeast, sugar, salt, and egg until completely smooth.
2. Add room temperature butter and all-purpose flour to the mixture. Mix together using a hook attachment and stand mixer or a wooden spoon/rubber spatula. Knead the dough for 2 to 3 minutes, then transfer to an oiled bowl. Cover and place in a warm place to rise for 1 hour 30 minutes to 2 hours.
3. While the dough rises, make the custard filling.
4. In a mixing bowl, whisk together cornstarch, sugar, and salt. Add all the egg yolks and beat until the mixture lightens in color. Set aside.
5. In a pot over medium heat, combine the milk, vanilla extract, and vanilla bean. Heat until the mixture starts to bubble at the edges, but do not boil.
6. Slowly add the warm milk mixture to the egg yolk mixture, a little at a time, to prevent cooking the egg yolks. Whisk until the mixture is smooth.
7. Transfer the mixture back to the pot and heat over medium-low heat. Whisk continuously for a few minutes until the mixture starts to thicken. Remove from heat and add the butter. Stir until the butter is melted and fully incorporated.
8. Transfer the custard to a bowl, cover, and chill in the refrigerator.
9. Flour a working surface and rolling pin. Roll out the dough to 1/2 inch thick or less. Using a heart cookie cutter, punch out small heart donuts. Repeat with scraps until all dough is used. Place on an oiled baking sheet or parchment paper and cover for 30 minutes.
10. Heat oil in a pot to a temperature of 325°F to 350°F. Fry donuts in the oil, making sure not to crowd them, until golden brown, flipping over halfway. Drain excess oil on a paper towel or wire rack. Repeat with remaining dough.
11. Fill a piping bag fitted with a small tip or a ziplock bag with the custard filling. Make a deep hole in one side of each donut and insert the piping bag to fill the donut with the custard.
12. Make the Crème brûlée topping now.
13. In a small pan over medium heat, add granulated sugar and water. Let it come to a boil and dissolve the sugar.
14. Allow the mixture to bubble and swirl occasionally, but do not mix it to avoid sugar crystallization. The color should deepen and turn golden.
15. Once golden, reduce heat to low to continue caramelizing the sugar until it turns golden brown. Remove from heat.
16. Quickly dip one side of the filled donuts into the caramelized sugar and lift, letting any excess drip off. Place the donuts on a wire rack. Repeat with the rest of the donuts.
17. Serve warm and enjoy!

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