Caramel Beignets with Brown Butter Crème Anglaise Drizzle

Indulge in the rich flavors of caramel bengiets, enhanced by a brown butter crème anglaise drizzle.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup caramel sauce
• 1/4 cup brown butter
• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, bring water, unsalted butter, sugar, and salt to a boil.
2. Reduce heat to low and add flour, stirring vigorously until mixture forms a ball.
3. Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each.
4. Heat oil in a deep fryer or large saucepan to 375°F (190°C).
5. Drop tablespoon-sized balls of dough into hot oil and fry until golden brown, about 4 minutes per batch.
6. Remove bengiets with a slotted spoon and drain on paper towels.
7. For the brown butter crème anglaise, whisk together milk, brown butter, and sugar in a small saucepan.
8. Cook over medium heat until hot, not boiling.
9. Whisk egg yolks in a bowl. Gradually add hot milk mixture while whisking continuously.
10. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
11. Remove from heat and stir in vanilla extract.
12. Drizzle the brown butter crème anglaise over the warm bengiets and serve immediately.

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