BANANAS FOSTER BEIGNETS WITH CAFE BRULOT CREME ANGLAISE
Provided by Bobby Flay
Time 3h
Yield approximately 30 beignets
Number Of Ingredients 20
Steps:
- For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour.
- Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
- Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes.
- Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
- For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour.
- In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
- Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.
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Khem Pahim
[email protected]I had a hard time getting the beignets to rise properly. I think I may have overmixed the batter.
Zama Goba
[email protected]These beignets are a bit time-consuming to make, but they're definitely worth the effort.
Emilie Oddasso
[email protected]I love the combination of bananas foster and beignets. It's the perfect dessert for any occasion.
Raaygun Rider
[email protected]These beignets are so good, I could eat them every day!
Lovely Youdeen
[email protected]This is the best beignet recipe I've ever tried!
RIPON YT
[email protected]I'm definitely going to make this!
Cyrus Pryor
[email protected]I can't wait to try this!
Robert bob
[email protected]Wow, what a recipe!
Kayelani Ethelbah
[email protected]This looks great!
Shamim Xsman
[email protected]I'll try it!
rock123 rockerfella123
[email protected]Not bad!
Shermar Yearwood
[email protected]Amazing!
Emon Hawladar
[email protected]These beignets were delicious! The bananas foster sauce was the perfect touch. I would definitely recommend this recipe.
Demarcus pouncy
[email protected]I followed the recipe exactly, but my beignets didn't turn out as light and fluffy as I expected. They were still tasty, but not as good as I hoped.
Edee Lo
[email protected]These beignets were a bit too sweet for my taste, but they were still good. The cafe brulot creme anglaise was delicious though.
Rofiqul Islam lelan
[email protected]These were amazing! I'm not usually a big fan of beignets, but these were so light and fluffy. The bananas foster sauce was also to die for. I'll definitely be making these again.
Md.Raihan Khan
[email protected]I've never made beignets before, but these turned out great! The instructions were easy to follow and the beignets were cooked perfectly. The cafe brulot creme anglaise was also delicious.
Rehan Mehar
[email protected]These beignets were a hit at my brunch party! They were light and fluffy, and the bananas foster sauce was the perfect complement. I'll definitely be making these again.