Somehow, at least for me, crème brulee and a Krispy Kreme doughnut don’t seem to go together, but Nose Dive in Greenville serves a Krispy Kreme crème brulee.

I knew this was a creation I needed to try. Few things are better than a Krispy Kreme doughnut when it’s “hot now.”

My husband and I split a Krispy Kreme brulee recently, and it was as sweet and tasty as you’d expect it to be. There isn’t an overpowering doughtnut taste, though; it tastes like an extra sweet brulee.

If you want to try making one yourself, Garden & Gun magazine recently supplied the recipe. 

I’d rather try another at Nose Dive, a fun gastropub in the Westin Poinsett hotel. Chefs Joey Pearson and Table 301 corporate chef Rodney Freidank try some creative things, like Scotch eggs, crab pretzels and bacon brownies.

The crème brulee isn’t the only dish where Freidank and Pearson have experimented with Krispy Kreme doughnuts. They also make a Krispy Kreme milkshake. Several times when my husband and I were walking down the street near Nose Dive, we could have sworn we could smell Krispy Kreme doughnuts.

Last summer, I visited Nose Dive and wrote about its wine on tap. They offer four wines on tap now but expect to offer at least 11 soon.