Kermit’s Beignets Recipe

In a medium saucepan, whisk together the milk, egg yolks, sugar, cornstarch, and salt over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.

Remove the pan from the heat and whisk in the vanilla extract. Pour the filling into a shallow dish and cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate until chilled, at least 2 hours.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and vanilla extract.

Stir the wet ingredients into the dry ingredients until the mixture forms a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes.

Roll the dough out to 1/4 inch thickness and use a biscuit cutter or knife to cut out rounds about 2 inches in diameter. Spoon a small amount of the chilled custard filling onto the center of each round.

Fold the dough over the filling, pressing the edges together to seal. Repeat with the remaining dough and filling.

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375F. Fry the beignets in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes.

Remove the beignets with a slotted spoon and drain on a paper towel-lined plate. Dust with powdered sugar and serve warm.