{"id":32238,"date":"2025-09-10T09:57:01","date_gmt":"2025-09-10T02:57:01","guid":{"rendered":"https:\/\/9amchef.com\/?p=32238"},"modified":"2025-09-10T09:57:01","modified_gmt":"2025-09-10T02:57:01","slug":"creme-brulee-heart-donuts","status":"publish","type":"post","link":"https:\/\/9amchef.com\/creme-brulee-heart-donuts\/","title":{"rendered":"Creme Br\u00fbl\u00e9e Heart Donuts"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/creme-brulee-heart-donuts\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Creme-Brulee-Heart-Donuts.jpg\" alt=\"\" class=\"wp-image-32239\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Creme-Brulee-Heart-Donuts.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Creme-Brulee-Heart-Donuts-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Creme-Brulee-Heart-Donuts-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Introducing Creme Brulee Heart Donuts, the ultimate fusion of two beloved desserts! If you&#8217;re a fan of creme brulee or donuts, get ready to fall in love with these delightful treats. These heart-shaped donuts combine the fluffy texture of yeast donuts with the creamy richness of creme brulee custard, all topped with a crackly sugar glaze. Whether you&#8217;re looking to impress your Valentine or simply indulge in some edible art, these donuts are sure to steal the show!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 32240-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Creme Br\u00fbl\u00e9e Heart Donuts<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Donut Dough:**<\/h4><ul><li>3 2\/3 cups all-purpose flour<\/li><li>1 1\/4 cups whole milk (warmed)<\/li><li>1 1\/2 teaspoons instant yeast<\/li><li>1\/3 cup granulated sugar<\/li><li>1 teaspoon salt<\/li><li>1 large egg (at room temperature)<\/li><li>6 tablespoons unsalted butter (softened)<\/li><li>Vegetable oil (for frying)<\/li><\/ul><h4>**Custard Filling:**<\/h4><ul><li>1 2\/3 cups whole milk<\/li><li>2 teaspoons vanilla extract<\/li><li>1 vanilla bean (seeds scraped)<\/li><li>1\/4 teaspoon salt<\/li><li>1\/4 cup cornstarch<\/li><li>1\/2 cup sugar<\/li><li>4 egg yolks<\/li><li>2 tablespoons unsalted butter<\/li><\/ul><h4>**Brulee:**<\/h4><ul><li>1 cup granulated sugar<\/li><li>1\/4 cup water<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Make the Custard:**<\/h4><ol><li>In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and beat until light in color.<\/li><li>In a pot over medium heat, combine milk, vanilla extract, and scraped vanilla bean. Heat until edges start to bubble.<\/li><li>Slowly add warm milk to the egg mixture, whisking constantly to prevent curdling.<\/li><li>Return mixture to the pot and cook over medium-low heat until thickened. Remove from heat, stir in butter, and chill in the fridge.<\/li><\/ol><h4>**Make the Dough, Fry, and Fill:**<\/h4><ol><li>In a large mixing bowl, combine warm milk, yeast, sugar, salt, and egg. Mix until smooth.<\/li><li>Add softened butter and flour, knead until dough forms. Let rise for 1 hour 30 minutes to 2 hours.<\/li><li>Roll out dough and cut heart-shaped donuts. Let rise for 30 minutes.<\/li><li>Fry donuts in heated oil until golden brown. Drain on paper towels.<\/li><li>Fill a piping bag with chilled custard. Make a hole in each donut and pipe in custard.<\/li><\/ol><h4>**Brulee:**<\/h4><ol><li>In a pan over medium heat, boil sugar and water until golden brown.<\/li><li>Dip one side of each filled donut in the caramelized sugar. Let excess drip off and set on a wire rack.<\/li><li>Enjoy your freshly made Creme Brulee Heart Donuts!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 32240-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Creme Br\u00fbl\u00e9e Heart Donuts<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Donut Dough:**<\/h4><ul><li>3 2\/3 cups all-purpose flour<\/li><li>1 1\/4 cups whole milk (warmed)<\/li><li>1 1\/2 teaspoons instant yeast<\/li><li>1\/3 cup granulated sugar<\/li><li>1 teaspoon salt<\/li><li>1 large egg (at room temperature)<\/li><li>6 tablespoons unsalted butter (softened)<\/li><li>Vegetable oil (for frying)<\/li><\/ul><h4>**Custard Filling:**<\/h4><ul><li>1 2\/3 cups whole milk<\/li><li>2 teaspoons vanilla extract<\/li><li>1 vanilla bean (seeds scraped)<\/li><li>1\/4 teaspoon salt<\/li><li>1\/4 cup cornstarch<\/li><li>1\/2 cup sugar<\/li><li>4 egg yolks<\/li><li>2 tablespoons unsalted butter<\/li><\/ul><h4>**Brulee:**<\/h4><ul><li>1 cup granulated sugar<\/li><li>1\/4 cup water<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Make the Custard:**<\/h4><ol><li>In a mixing bowl, whisk together cornstarch, sugar, and salt. Add egg yolks and beat until light in color.<\/li><li>In a pot over medium heat, combine milk, vanilla extract, and scraped vanilla bean. Heat until edges start to bubble.<\/li><li>Slowly add warm milk to the egg mixture, whisking constantly to prevent curdling.<\/li><li>Return mixture to the pot and cook over medium-low heat until thickened. Remove from heat, stir in butter, and chill in the fridge.<\/li><\/ol><h4>**Make the Dough, Fry, and Fill:**<\/h4><ol><li>In a large mixing bowl, combine warm milk, yeast, sugar, salt, and egg. Mix until smooth.<\/li><li>Add softened butter and flour, knead until dough forms. Let rise for 1 hour 30 minutes to 2 hours.<\/li><li>Roll out dough and cut heart-shaped donuts. Let rise for 30 minutes.<\/li><li>Fry donuts in heated oil until golden brown. Drain on paper towels.<\/li><li>Fill a piping bag with chilled custard. Make a hole in each donut and pipe in custard.<\/li><\/ol><h4>**Brulee:**<\/h4><ol><li>In a pan over medium heat, boil sugar and water until golden brown.<\/li><li>Dip one side of each filled donut in the caramelized sugar. Let excess drip off and set on a wire rack.<\/li><li>Enjoy your freshly made Creme Brulee Heart Donuts!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Introducing Creme Brulee Heart Donuts, the ultimate fusion of two beloved desserts! If you&#8217;re a fan of creme brulee or donuts, get ready to fall in love with these delightful treats. These heart-shaped donuts combine the fluffy texture of yeast donuts with the creamy richness of creme brulee custard, all topped with a crackly sugar &#8230; <a title=\"Creme Br\u00fbl\u00e9e Heart Donuts\" class=\"read-more\" href=\"https:\/\/9amchef.com\/creme-brulee-heart-donuts\/\" aria-label=\"Read more about Creme Br\u00fbl\u00e9e Heart Donuts\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-32238","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32238"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32238\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}