WW-Friendly Crème Brûlée Custard Donuts

Servings: 6 donuts
Estimated WW Points: 4 Points per donut
Exact Points can vary depending on the flour, pudding mix, and yogurt brands you use.

Ingredients

For the Donuts

• 1 cup self-rising flour
• 1 cup nonfat plain Greek yogurt
• 1 large egg
• 1 tbsp zero-calorie granulated sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Nonstick cooking spray

For the Vanilla Custard Filling

• ¾ cup unsweetened almond milk
• ½ cup nonfat plain Greek yogurt
• 3 tbsp sugar-free vanilla instant pudding mix
• 1 tsp vanilla extract
• 1 tbsp powdered zero-calorie sweetener

For the Crackly Brûlée Top

• 6 tsp granulated sugar, about 1 tsp per donut

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix the self-rising flour, Greek yogurt, egg, sweetener, vanilla, and salt until a soft dough forms.
3. Divide the dough into 6 equal portions and gently shape each one into a smooth round bun.
4. Place them on the baking sheet, lightly mist the tops with nonstick spray, and bake for 16–20 minutes, until puffed and golden brown.
5. Let the donuts cool completely before filling.
6. For the custard, whisk the almond milk and pudding mix until thick.
7. Stir in the Greek yogurt, vanilla, and powdered sweetener until the filling is smooth and creamy.
8. Refrigerate the custard for about 15–20 minutes so it becomes thick enough to pipe.
9. Use the handle of a wooden spoon or a small knife to make a pocket in the side of each donut.
10. Transfer the custard to a piping bag and fill each donut generously.
11. Sprinkle 1 teaspoon of regular sugar evenly over the top of each donut.
12. Carefully caramelize the sugar with a kitchen torch until deep amber and glossy.
13. Let the caramel sit for 2–3 minutes until it hardens into that thin crackly shell.

Nutrition Facts

Per donut, approximately:

• Calories: 155
• Protein: 8g
• Carbohydrates: 27g
• Fat: 2g
• Saturated Fat: 0.5g
• Fiber: 1g
• Sugar: 7g
• Sodium: 235mg

Estimated WW Points: 4 per donut

I wouldn’t try to completely replace the little sugar layer on top with a zero-calorie sweetener for this one. That thin spoonful of real sugar is what gives you the brittle shell that actually cracks when you bite into it. I’d rather keep the dough and custard really light and spend a little of the Points there, because that crunchy top is honestly what makes these feel like crème brûlée instead of just a filled donut.