Mum reveals her 'to-die-for' creme brulee doughnuts

Mum shows off her ‘to-die-for’ oozing creme brulee doughnuts – and says ‘cracking into them’ is the best part

  •  An Australian mum has shown off her ‘to-die-for’ creme brulee doughnuts
  •  The recipe takes regular cream-filled doughnuts and gives them a crunchy top
  • The ‘brulee’ effect is made without a blow torch – using a simple toffee mixture 

An Australian mum’s attempt at creme brulee doughnuts has gone viral – and she has been swamped with requests for the recipe.

The delicious, toffee-coated, cream-filled balls made a loud cracking noise in the video when the mum cut them in half.

In the video the cream spilled out onto the plate as the knife pressed into the doughnut.

An Australian mum’s attempt at creme brulee doughnuts has gone viral – and she has been swamped with requests for the recipe

And people were instantly obsessed.

‘I need these in my life, right now,’ one woman said.

‘Oh my lawdy, yes please. You home deliver, yeah?’ another mum wrote on the post.

There are three components to make to get these doughnuts ‘just right’. The doughnut dough, the creamy filling and the toffee. 

The trick to the doughnuts’ satisfying crunch is getting the crispy toffee on the outside right, according to the home cooks.

For this the recipe calls for one and a half cups of sugar and half a cup of water.

The toffee is then poured over the top of the doughnuts as they rest, filled with cream, on a wire tray.

‘This video should include a warning to not get any of the hot caramel on your skin. Sugar can be heated far hotter than water can, so even if it doesn’t look boiling, it can be hotter than boiling water,’ one person said.

The doughnut made an audible cracking sound when cut in half – due to the toffee coating

The doughnuts are ready to eat once the toffee is set. 

But some say the term brulee is misleading.

‘The top in this version is more of a caramel than a brulee. Still delicious, I’m sure, but quite different. Torching the Sugar directly on the doughnut would give it that delicious crunch effect that only a true brulee can offer of the sugar breaking when biting in to it. That said, I wouldn’t turn it down if offered,’ a woman said.

In the recipe the doughnuts are cut out of the dough with a cookie cutter, to make them the perfect size.

They dough is then deep fried in hot oil. They are given time to cool before the cream is added to the centre.

Then the toffee is poured over the top and left to set which creates the ‘cracking’ effect. 



 Doughnut dough

Cream-filling for the centre 

 1/2 cup of water

1 1/2 cups of sugar 


Make the doughnut dough as per your usual recipe, then cut into small circles and deep fry. (The doughnuts should be bite-sized).

Allow for the doughnuts to cool and then pipe in cream filling of your choice.

Make a toffee mixture by heating the water and sugar in a saucepan.

Pour the hot mixture over the doughnuts, being careful not to splash any of the toffee mixture as it is hot.

Leave to cool, this will allow the toffee to harden. 

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