Jelly Donut Creme Brulee Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish (or two 9-ounce ramekins if preferred). Bring a kettle of water to near boiling for the water bath.

Warm dairy

In a medium saucepan, combine heavy cream, whole milk, and 1 tablespoon granulated sugar. Add the scraped vanilla seeds and the pod (if using). Warm over medium heat just until it begins to steam and small bubbles form at the edges — do not boil. Remove from heat, cover, and let steep for 10 minutes to infuse vanilla.

Temper eggs

In a medium bowl, whisk together the egg yolks, whole egg, and 1 tsp fine sea salt until smooth. Slowly pour about one-third of the warm cream into the yolks in a slow steady stream while whisking constantly to temper. Continue adding the rest of the cream in two batches until fully combined.

Strain and fill

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and the vanilla pod. Divide the custard evenly among the prepared ramekins, filling to about 1/4 inch below the rim.

Bake in water bath

Place the baking dish in the oven and carefully pour the hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, or until the edges are set and the centers still wobble slightly when gently shaken. Remove ramekins from water bath and cool on a rack for 30 minutes. Then refrigerate uncovered for at least 4 hours or up to overnight to fully set.

Make compote while custards chill. In a small saucepan combine 2 cups chopped strawberries, 1 tablespoon sugar, 2 tablespoons water, and 1 teaspoon lemon juice. Heat over medium, stirring occasionally, until the berries break down, about 6–8 minutes.

Mix cornstarch slurry (combine 1 teaspoon cornstarch with 1 teaspoon water until smooth) and stir into the simmering berries. Cook 1–2 minutes more until slightly thickened. Remove from heat and let cool to room temperature, then chill in refrigerator until ready to assemble. The compote should be spoonable and slightly gelatinous — this will act like a jelly filling.

When the custards are fully chilled, spoon about 1 to 1 1/2 tablespoons of the chilled strawberry compote into the center of each crème brûlée. Gently press slightly so the compote nestles without reaching the edges (it will remain as a soft jelly pocket). Keep custards chilled until ready to torch.

Combine 1 cup granulated sugar, 2 tablespoons smooth peanut butter, and 1 teaspoon fine sea salt in a small heavy-bottomed saucepan. Over medium-low heat, stir continuously until the sugar melts and the mixture becomes a smooth, amber caramel. (If the sugar clumps, resist stirring vigorously; gently swirl the pan and use a heatproof spatula to encourage even melting.)

Once fully melted and combined so the peanut butter is evenly distributed, remove from heat. Let cool for 1–2 minutes until slightly thickened but still pourable. Spoon or pour a thin, even layer (~1/2 to 1 teaspoon) of the warm peanut-sugar caramel atop each chilled custard, avoiding the strawberry center. Allow the caramel to set briefly (a minute) before torching if desired.

Alternatively, for a crisp classic sugar crust with peanut flavor, sprinkle about 1 teaspoon granulated sugar across each custard and proceed to torch; after torching, drizzle a scant 1/4 teaspoon of melted peanut caramel on the surface for added flavor.

Using a kitchen blowtorch, evenly caramelize the peanut-sugar layer on each ramekin. Hold the torch 2–3 inches away and move in a slow circular motion until the sugar bubbles and turns a deep golden brown. Let the caramelized top sit for 1–2 minutes to harden.

If you prefer the extra-crisp brûlée surface, first sprinkle 2 teaspoons granulated sugar across the custard, torch until it melts and browns to your liking, then add the peanut caramel drizzle and torch very briefly to set the drizzle.

Make brittle while custards chill or immediately before serving. Line a baking sheet with parchment paper and lightly oil it. In a medium saucepan combine 1 cup granulated sugar, 2 tablespoons water, and 2 tablespoons light corn syrup. Stir over medium heat just until sugar dissolves, then stop stirring and let boil until the mixture reaches a deep amber color (about 320–340°F / 160–170°C on a candy thermometer), swirling pan occasionally for even color.

When amber, remove from heat and quickly stir in 1 cup chopped unsalted roasted peanuts and 2 tablespoons unsalted butter until glossy. Immediately stir in 1 teaspoon baking soda and 1/2 teaspoon fine sea salt; the mixture will foam and lighten. Pour onto the prepared parchment and spread thin with an offset spatula. Allow to cool completely, then break into small shards for garnish (aim for small pieces, about 1-inch each).

Store brittle in an airtight container at room temperature if not using right away.

When ready to serve, if not already done, torch the peanut-sugar caramel to form a glossy, crisp top. Place one chilled crème brûlée on a plate.

Arrange a few small shards of peanut brittle on the top or leaning against the ramekin rim. Place a fresh strawberry half on the caramelized surface or alongside the ramekin. Lightly dust with optional powdered sugar if desired.

Serve immediately so guests experience the contrast between the warm crisped top and the cold, creamy custard with the sweet strawberry jelly center.