Vegan crème brûlée doughnuts

Ah, crème brûlée. The custard with such a French name that merely uttering it lends an air of sophistication to the speaker. A staple at moderately upscale restaurants everywhere and in the kitchens of cooks hoping to impress their friends. Simple as it may be, there is something inherently fancy about the creamy custard topped with a crunchy caramel crust (and it’s not the alliteration).

Chai sufganiyot with orange-pumpkin buttercream

And here I go again with the non-seasonal desserts. This time, we have some Hannukah doughnuts—despite the fact that it is nowhere near Hannukah, though I suppose it doesn’t matter because I posted a recipe for rugelach a few days ago. Plus, it is presently Passover, another Jewish holiday / festival / celebration.