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Easy Creme Brulee Donut Rolls Recipe (with Video)

Gluten, Peanut-free, Eggs
bakewithzoha
By
bakewithzoha

Discover our Easy Creme Brulee Donut Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 45min | Cook 15min

Ingredients

Crème Patisserie
- 1.5 c Heavy cream
- 0.333 c Milk
- 1 tsp vanilla
- 3 Egg yolks
- 0.25 c Granulated sugar
- 1 tbsp Cornstarch
- pinch Salt
- 2 tbsp Unsalted butter
Donut Rolls
- 1 pack King's Hawaiian Original Hawaiian Sweet Rolls
- 0.5 c melted butter
- 0.333 c Granulated sugar, there will be some excess
Caramel
- 1 c Granulated sugar
- 4 tbsp water
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Directions

Crème patisserie
1. Add the milk, cream and vanilla to a saucepan, and heat on medium-low flame until the mixture starts to simmer (it should not be a full on boil).
2. In the meanwhile, add the egg yolks, sugar, cornstarch and salt to a bowl and whisk to combine.
3. When the cream mixture is hot, slowly pour about a third of it into the egg mixture while quickly whisking. This will temper the eggs. Then pour back the egg mixture into the saucepan and return to heat.
4. Cook and stir continuously on low heat until the mixture reaches a thick custard like consistency. It will thicken more as it cools. Avoid overcooking as that can cause the custard to curdle.
5. Remove from heat and stir in the butter until combined.
6. Strain the custard through a fine sieve mesh to remove any lumps. Then pour into a large plate, cover with cling wrap (it should touch the custard), and place into the fridge for 1-2 hours until fully cooled down.
Donut rolls
1. Start this step when the creme patisserie is cooled down.
2. Preheat oven to 350F (conventional) and line a cookie sheet with parchment paper.
3. Separate the Hawaiian rolls, and dunk each roll in the melted butter to properly coat all sides. Place onto the sheet.
4. Bake the rolls for ~8 minutes or so until the look golden.
5. Remove from the oven and quickly coat the rolls in the sugar on all sides.
6. Set aside and let them cool down.
Filling donuts
1. Transfer the creme patisserie to a piping bag fit with a Bismarck piping tip.
2. Working one donut hole at a time, puncture from the side with the tip and fill with the custard. I like to angle the tip in different directions from the same hole to fill it properly. You can fill with as much or as little custard as you like. I like to fill quite generously, until the rolls feel heavy and the custard starts to ooze out.
3. Place the rolls sideways (with the hole facing up) and rest while you make the caramel. You can also clean up any excess custard with your fingers.
Caramel & coating
1. Add the sugar and water to a wide bottomed saucepan and place on the stove on medium low heat. Avoid stirring and let the mixture come to a thorough boil.
2. Over time, the water will evaporate and the sugar will start to melt. If the mixture starts to crystallize (i.e., become solid and opaque), increase the heat slightly and try to gently stir to encourage the sugar to melt.
3. Keep cooking until the sugar is fully melted, and the caramel reaches a deep golden color.
4. Remove from heat, and while the caramel is still hot, very carefully dip the top of each donut roll inside the caramel (wear gloves or use tongs so you don't burn your fingers). You want a thin layer of caramel. Wipe off any excess.
5. If the caramel starts to thicken up, return to the heat until it is runny again. Continue until all rolls are dipped.
6. Wait 10 minutes for the caramel to harden, then serve & enjoy!

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