California Raisin Beignets with Crème Anglaise

Preparation

• 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