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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MOB BOM
bom-mob85@yahoo.comI can't wait to make these beignets again. They're so delicious!
GReg MArtin
g_martin90@yahoo.comThese beignets are a bit decadent, but they're worth it for a special occasion.
Jaylia level
j_l@gmail.comI'm not a big fan of bananas, but these beignets are so good that I don't even mind the banana flavor.
Abdulrehman Hassan
h-a95@hotmail.frThese beignets are a great way to use up overripe bananas. I always have a few bananas that are about to go bad, so this recipe is perfect for me.
Sila Akter
sila-akter@yahoo.comI've never had banana foster beignets before, but I'm so glad I tried this recipe. They're amazing!
Hamada Sameh
s-hamada@hotmail.co.ukThese beignets are so easy to make. I love that I can make them at home and they taste just as good as the ones from the bakery.
Anish Bista
banish29@gmail.comI made these beignets for my brunch guests and they were a huge hit! Everyone loved them.
Nakato Sharifah
s_nakato23@hotmail.comThese beignets are the perfect way to start your day! They're light, fluffy, and full of flavor.
Tommy Obrien
tommy@yahoo.comOverall, I thought these beignets were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Billa Baadshah
billa.b46@gmail.comThe creme anglaise was a bit too thick for my liking. I think I'll try using less cornstarch next time.
Rony friend
ronyfriend61@gmail.comI had some trouble getting the beignets to rise properly. I think I might have overmixed the dough.
Ruhel Miya
miya_r@yahoo.comThese beignets are a little sweet for my taste, but they're still very good.
barbara day
day@yahoo.comBeignets are always a crowd-pleaser, and these banana foster beignets are no exception. They're light and fluffy, with a delicious banana flavor.
Mst Momotaz
m-momotaz@hotmail.comI love the unique flavor of these beignets. They're a great way to use up ripe bananas.
Gabe Hernandez
g.h@hotmail.comThese beignets are a bit time-consuming to make, but they're definitely worth the effort.
Matrida John
m_john29@hotmail.frI was a little hesitant to try this recipe because I'm not a huge fan of bananas, but I'm so glad I did! The beignets were delicious and the creme anglaise was the perfect complement.
Bearded Zaddy
bearded-z94@yahoo.comThese beignets are amazing! The combination of bananas, cinnamon, and nutmeg is perfect.
Mostafa Kadri
mostafa.kadri15@hotmail.comI've made these beignets several times now, and they always turn out perfect. My family loves them!
Boni Yeamin
byeamin90@aol.comThese beignets were a hit at my Mardi Gras party! They were light and fluffy, with a delicious banana flavor. The cafe brulot creme anglaise was the perfect finishing touch.