Description
These New Orleans Style Vanilla Beignets are light and fluffy, filled with a creamy custard that makes each bite a delight. Perfect for sharing, they bring a taste of the vibrant spirit of New Orleans to your kitchen.
Ingredients
Scale
- For the Beignets:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- Oil for frying (vegetable or canola)
- Powdered sugar, for dusting
- For the Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk together until well blended, about 30 seconds. This dry mix is crucial for a well-risen beignet.
- In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth and fully combined, which should take about 1 minute.
- Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined—don’t overmix! A few lumps are okay. You should have a thick but pourable batter.
- In a deep pot or heavy skillet, heat about 2 inches of oil over medium heat (around 350°F or 175°C). To check if it’s ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- Using a spoon or a small ice cream scoop, drop the batter into the hot oil, making sure not to overcrowd the pot. Fry in batches for about 2-3 minutes on each side until golden brown. Turn them carefully to avoid splashing hot oil.
- Once golden, use a slotted spoon to remove the beignets and place them on a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar while still warm.
- For the custard, in a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
- In a small bowl, whisk the egg yolks until they are smooth. Gradually add a small amount of the hot milk mixture to the yolks to temper them, whisking constantly. Then, slowly pour this mixture back into the saucepan.
- Continue to cook the custard over low heat for another 2-3 minutes, still stirring until thickened. Once thick, remove from heat and stir in the butter and vanilla extract until fully melted and combined.
- Serve the beignets warm, with a generous drizzle or dollop of custard on the side. Enjoy immediately for the best flavor and texture!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Frying
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 beignet with custard
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Be careful not to overcrowd the pot when frying to maintain oil temperature. Stir constantly while thickening the custard to avoid lumps. Let your oil reach the right temperature before adding the batter.