Bananas Foster Beignets with Cafe Brulot Creme Anglaise

  • Level: Intermediate
  • Total: 3 hr
  • Active: 1 hr 20 min
  • Yield: approximately 30 beignets
Share This Recipe

Ingredients

Cafe Brulot Creme Anglaise:

2 1/4 cups whole milk

1/4 cup coarsely ground chicory coffee 

6 whole cloves 

1 cinnamon stick 

4 large egg yolks, room temperature 

1/2 cup granulated pure cane sugar 

1 tablespoon brandy 

1 teaspoon finely grated orange zest 

Bananas Foster Beignets:

3 very ripe bananas (with lots of brown spots)

2 teaspoons banana liqueur

1 teaspoon vanilla extract 

1/4 cup pure cane granulated sugar 

2 tablespoons light brown muscovado sugar 

1 1/2 cups all-purpose flour 

3/4 teaspoon baking powder 

3/4 teaspoon ground cinnamon 

1/8 teaspoon grated nutmeg 

2 to 4 tablespoons whole milk 

Vegetable oil, for frying 

Powdered sugar, optional 

Directions

  1. 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.
  2. Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.