Best 2 Bananas Foster Beignets With Cafe Brulot Creme Anglaise Recipes

Indulge in a delightful culinary journey with Bananas Foster Beignets accompanied by Café Brûlot Crème Anglaise, a symphony of flavors that will tantalize your taste buds. These delectable beignets, originating from the vibrant city of New Orleans, are pillows of fluffy dough enveloped in a luscious Bananas Foster sauce, a harmonious blend of caramelized bananas, butter, brown sugar, cinnamon, and a hint of rum. Café Brûlot Crème Anglaise, a classic French custard sauce, elevates this dessert to new heights with its rich, creamy texture infused with the captivating aromas of coffee, orange, and spices. Prepare to be captivated by the irresistible combination of crispy, airy beignets, the velvety smoothness of crème anglaise, and the intoxicating essence of Bananas Foster. This article provides a step-by-step guide to crafting these culinary masterpieces, ensuring a delightful and memorable dessert experience.

Here are our top 2 tried and tested recipes!

CAFE BRULOT

Cafe Brulot image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Peel of 1 orange, cut into 1 by 1/8-inch strips
Peel of 1 lemon, cut into 1 by 1/8-inch strips
3 sugar cubes
6 whole cloves
2-inch cinnamon stick
1 cup cognac
1/2 cup curacao or other orange liqueur
2 cups fresh strong black coffee

Steps:

Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

BANANAS FOSTER

Bananas Foster image

The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.

Provided by Sara Bonisteel

Categories breakfast, brunch, easy, for two, quick, dessert

Time 5m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
2 teaspoons dark brown sugar
1 banana, peeled, halved lengthwise and crosswise
Cinnamon
1 teaspoon banana liqueur
1 ounce light rum (80- to 90-proof)
Vanilla ice cream, for serving

Steps:

Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
Serve warm banana pieces and sauce over vanilla ice cream.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

For the best beignets, use ripe bananas. They will add a natural sweetness and moisture to the dough.
Be sure to let the beignets rise for at least 30 minutes before frying. This will allow the yeast to work its magic and create light and fluffy doughnuts.
When frying the beignets, use a medium-high heat. This will help to create a crispy exterior and a tender interior.
Don't overcrowd the pan when frying the beignets. This will cause them to stick together and not cook evenly.
For the Bananas Foster sauce, use a good quality rum. A dark rum will add a richer flavor to the sauce.
Be sure to caramelize the bananas before adding them to the sauce. This will give them a delicious golden brown color and a slightly chewy texture.
For the Café Brulot crème anglaise, use a strong coffee. This will give the sauce a rich and flavorful taste.
Be sure to strain the crème anglaise before serving. This will remove any lumps and give it a smooth and velvety texture.

Conclusion:

These Bananas Foster beignets with Café Brulot crème anglaise are a delicious and decadent treat that is perfect for any occasion. The beignets are light and fluffy, with a crispy exterior and a tender interior. The Bananas Foster sauce is rich and flavorful, with a perfect balance of sweetness and caramelization. The Café Brulot crème anglaise is a perfect complement to the beignets, adding a rich and creamy flavor.