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California Raisin Beignets with Créme Anglaise

California Raisin Beignets with Créme AnglaiseRecipe courtesy of California Raisin Marketing Board.

Recipe Ingredients:

Créme Anglaise:
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract

Vegetable oil, for frying
1 cup California raisins, chopped
3/4 cup granulated sugar
3 large eggs
1 tablespoon unsalted butter, melted
1/4 cup milk
4 teaspoons vanilla
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon salt

Cooking Directions:

  1. For Créme Anglaise: 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.
  3. Pour about 1/2 cup of hot cream mixture over beaten egg mixture and whisk to blend well.
  4. Return saucepan with remaining cream mixture to heat and add egg mixture. Cook, stirring constantly with wooden spoon, until mixture thickens and coats back of the spoon, about 5 minutes.
  5. Remove from heat and strain through fine mesh sieve into clean bowl. Stir in vanilla. Serve warm, at room temperature or chilled.
  6. For Beignets: In a deep fat fryer or deep frying pan, heat oil to 375°F (190°C).
  7. While oil is heating, combine raisins, sugar, eggs, melted butter, milk and vanilla in medium mixing bowl; mix well.
  8. 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.
  9. With a (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.

Makes 16 servings.

Nutritional Information Per Serving (1 beignet, 1 1/2 tablespoons créme anglaise): Calories: 200; Total Fat: 7g; Saturated Fat: 4g; Cholesterol: 100mg; Total Carbs: 30g; Fiber: 1g; Sugar: 27g; Protein: 4g; Sodium: 65mg.

Recipe and photograph courtesy of California Raisin Marketing Board.