Gingerbread Beignets With Eggnog Creme Anglaise Recipes

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE

Steps:

• For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
• Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• Add half of flour mixture to milk mixture. Mix well.
• Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
• On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
• Line a plate with paper towels; set aside.
• Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
• For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
• Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
• Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
• Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
• Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

GINGER CRèME ANGLAISE

Steps:

• Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME

Steps:

• Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
• Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
• Place egg yolks and salt in a bowl and whisk until blended. Set aside.
• Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
• Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
• Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
• Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
• Make Spiced Caramel Sauce.
• Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
• Bring to a boil over med high heat. Stirring to dissolve sugar.
• Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
• Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
• Cool pour into container and refrigerate can be warmed before serving.
• Gingerbread Cakes.
• Preheat oven to 350 degrees.
• Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
• Sift Flour, spices, baking soda and salt together in a bowl and set aside.
• Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
• Dice dates into pieces and coat with 2 tablespoons of flour set aside.
• In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
• Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
• 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
• Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.