Southern Stories
Jul 31/13

Glaze of Glory: Doughnut Creme Brulee Posted by: Dan | 0 Comments

Doughnuts. They languish on tables in morning meetings. They stiffen and flake on the sidelines of church functions. As sure as the sun will rise, they’re a pedestrian part of the landscape when people gather, ready and waiting to casually expand everyone’s waistline.

But in the hands of chefs, the doughy-sugary commonality becomes a creamy custard dessert with an unmistakable breakfast notes. Garden and Gun highlights the Krispy Kreme creme brulee, which is “often on the menu at Nose Dive Gastropub in Greenville.”

The writers say, “Chef Rodney Freidank’s Krispy Kreme crème brûlée elevates the humble doughnut to new heights. It incorporates half a dozen doughnuts (we never said it was good for you), pureed into a traditional base of cream, sugar, and egg yolks, then baked into a custard that mirrors the classic dessert in texture — but with that unmistakably familiar Krispy Kreme taste. The crunchy candy top is added just before serving with either a kitchen torch or a quick run under the broiler.”

Click through for the recipe and give your Krispy Kremes a kick in the glaze.



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