- 3/4 c. heavy cream
- 3/4 c. whole milk
- 1/3 c. granulated sugar
- 3 egg yolks
- 1 tsp. vanilla extract Beignets
- Oil for frying
- 1 c. California raisins, chopped
- 3/4 C. Sugar
- 3 Eggs
- 1 tbsp. unsalted butter, melted
- 1/4 c. milk
- 4 tsp. vanilla
- 1-1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. ground cinnamon
- 1/8 tsp. salt
1 In 2-quart saucepan, heat cream and milk over medium heat just to simmer.
2 Meanwhile, in medium-sized mixing bowl, combine sugar and egg yolks; beat until well blended and pale yellow in color. Pour about 1/2 cup of hot cream mixture over beaten egg mixture and whisk to blend well. Return saucepan with remaining cream mixture to heat and add egg mixture.
3 Cook, stirring constantly with wooden spoon, until mixture thickens and coats back of the spoon, about 5 minutes.
4 Remove from heat and strain through fine mesh sieve into clean bowl. Stir in vanilla. Serve warm, at room temperature or chilled.
5 In a deep fat fryer or deep frying pan, heat oil to 375 °F. While oil is heating, combine raisins, sugar, eggs, melted butter, milk and vanilla in medium mixing bowl; mix well.
6 In another bowl, combine flour, baking powder, cinnamon and salt. Mix until well blended. Slowly pour raisin mixture into dry ingredients and mix with a wire whisk just until combined. Do not over mix.
7 With No. 30 (1-ounce) scoop or tablespoon, portion and drop batter into hot oil. Cook, turning often, until golden brown approximately 3 to 5 minutes. Drain and serve piping hot with créme anglaise spooned over.
Source: Chef Anthony Spizale and California Raisin Marketing Board