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California Raisin Beignets with Crème Anglaise

California Raisin Beignets with Crème Anglaise
  • ServingsServings


  • 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

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