posted by SueFreeman 03-19-101 8:26 AM
Custard Filled Beignet
Beignet:
2 c. self-rislng flour
2/3 c. water
1 large egg, beaten
2 c. cooking oil
Custard:
1 qt milk
3/4 c. cornstarch
2 eggs, well beaten
1 tsp. vanilla
1 c. sugar
1tsp vanilla
Beignt: Mix flour and egg. Gradually add the water and mix until mixture is a little thicker than a pancake mixture. Spoon out with a tablespoon and drop in hot deep oil until
brown.
Custard: Mix sugar and eggs. Add cornstarch a little at a time. Put milk to boil, then remove from heat. Add egg mixture to milk, stirring all the time. Return to fire and cook until creamy. Remove from fire. Add vanilla, then pour over beignt.