Holy Delicious: Crème Brûlée Doughnuts


As far as we’re concerned, there’s always room to amp up standard desserts. Sure brownies are great as is, but an Oreo-stuffed cheesecake version? Shut the front door. This time around, doughnuts are getting the special treatment, and they come in the form of Crème Brûlée Doughnuts.

This concoction is basically the ideal dessert (minus a chocolate element), combining the standard rich and creamy crème brûlée inside a flaky, sugar-laden doughnut. Plus, few things are greater than having multiple desserts in one pop-in-your-mouth nugget.

Sure these magnificent pastries aren’t the simplest thing to make, but it’ll be worth the effort ten times over. Just trust us on this one.

PicThx Red Online


The Only Thing Better than Dragon Ball Z Creme Brulee Cake Balls is Nothing


I’m pretty sure I’ve been a nerd since birth, but I’ll be the first to admit the Dragon Ball Z fandom never really fit into my wheelhouse. I guess I was more geek than nerd back then, since my after school television generally consisted of Wishbone, Arthur, and the first thirty seconds of Are You Afraid of the Dark? (spoiler: yes). But that doesn’t mean the internet hasn’t taught me one or two things about DBZ, like something about the number 9000 and super whatever-ing.

Fortunately, I don’t have to be a fan of the show to think these cakeballs are ridiculously awesome.

Apparently, they’re similar-ish to these creme brulee cookies (the running theme here is vanilla and a crunchy sugar coating, as per the original fancy dessert), but they’re cakeballs instead. The sugar coating/glossy finish really give them that ‘dragon ball look,’ whatever that means. They look nothing like what I’d imagine dragon balls should look like, but what do I know?

According to Nerdy Nummies (win), they’re pretty simple to make. Cake + creme brulee + patience = anime-based glory. And then you collect them all and get a wish, or something? Does the wish include more cake balls? Let’s just say yes. Infinite cake balls.

H/T neatorama


Caramel & Coffee-Infused Crème Brulee

Fancy names intimidate me – amuse bouche, crème anglaise, sesquipedalian, supercalifragilisticexpialidocious…

The older ladies in Church also intimidate me – “Oh my, her child needs an extra sweater!”, “Isn’t she married? Her husband is never with her!” 😉

On the other hand, Loubotins price used to intimidate me until I put them on…

Crème brulee intimidated me until a few years ago when I first I made it…

And, the older ladies at Church…well…they will continue to intimidate me probably up until I reach their age and start to gossip just like them. Can’t wait! 😉 

About that delicious treat up there. This is the crème de la crème. (pun intended)

There’s coffee and caramel in there! It’s Marvelous!

This gem came about after my Mom asked me to make her my coffee-infused crème brulee. Good timing on her part because I had just made a couple of batches of macarons so I was left with a number of egg yolks and some caramel filling. 

I wasn’t sure how I was going to fit in the caramel, and if it was going to work, but it doesn’t hurt to try.

Thank goodness I went with the idea. It was SO.GOOD.

Caramel & Coffee-Infused Crème Brulee

(serves 4 large servings)

Psssst… don’t worry about a torch… you don’t need one. Unless you already have one, then go for it!

You will need:

For the Coffee:

1/2 cup whipping cream

2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)

For the Custard:

6 egg yolks

1/3 cup sugar

1/8 teaspoon salt

1 1/2 cups whipping cream

1/3 cup caramel sauce

Boiled water

4 teaspoons raw sugar


For the Coffee:

In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the Custard:

Preheat oven to 325.

In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.

Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.

Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.

Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.

Arrange 4 (6 oz.) ramekins in a roasting pan.

Divide the cream mixture among all the ramekins.

Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.

Bake for 1 hour and 10 minutes.

When done, put the ramekins into the refrigerator for 40 minutes.

Preheat the broiler.

Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.

Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.

Refrigerate for at least 3 hours before serving.

Serve cold.


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Recipe: Vanilla Bean Creme Brulee

There are some things in life that just make it worth living. And then there is creme brulee. Creme brulee literally means brunt cream. It’s made of four classic ingredients: eggs, sugar, cream, and vanilla. Check out this Vanilla Bean Creme Brulee recipe. It’s simple and guaranteed to make your life complete. Enjoy Foodbeasts!