100 Favorite Dishes, No. 94: Creme Brulee Doughnuts at Jarams

There's no denying that Dallas has doughnut fever. In Deep Ellum, lines stretch out the door at Glazed Donut Works. Seattle's Top Pot Doughnuts recently opened an outpost in SkyHouse, Queenie's Steakhouse opened a late-night gourmet doughnut spot in the back of their Denton restaurant and Crunch Donut Factory is slated...

By Beth Rankin

June 7, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

There's no denying that Dallas has doughnut fever. In Deep Ellum, lines stretch out the door at Glazed Donut Works. Seattle's Top Pot Doughnuts recently opened an outpost in SkyHouse, Queenie's Steakhouse opened a late-night gourmet doughnut spot in the back of their Denton restaurant and Crunch Donut Factory is slated to bring a "self-serve doughnut bar" to Arlington. But in an unassuming North Dallas strip mall, a not-so-trendy doughnut stop has been creating simple but flavorful deep-fried dough creations for the last four years.

Jarams Doughnuts plays with the humble doughnut without creating a pastry that's too sweet to savor. One of their simplest doughnuts also shines the brightest: the creme brulee doughnut, which seamlessly translates the crunchy, caramelized sweetness of creme brulee into a breakfast pastry.

Jarams takes a standard glazed doughnut and torches the outside to create a lightly crunchy caramelized shell, then they fill the doughnut with cream. The juxtaposition of crunch and cream is simple but oh, so effective. Jarams makes these every day but get their early — their most popular doughnuts often sell out before the day is done.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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