attempts at sauces, fall desserts, frying goodness, pumpkin

Pumpkin Apple Fritters with Creme Anglaise


Pumpkin Fritters**

17.6 oz pumpkin – weigh after it has been peeled (even butternut will do)
4.2oz flour
½ tsp salt
1 tsp cinnamon
2 tsp baking powder
2 eggs
vegetable oil for frying
cinnamon sugar for dusting

Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend.

Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil.

When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Creme Anglaise.


**I added cubed ginger gold and honey crisp apples to the batter–about 4 small, total–and I believe that’s where I made the mistake. They apples were cut too big for the fritter to maintain a true shape and were just sloppy looking and not cohesive.

For the crème anglaise:

  • ½ cup granulated sugar
  • 4 egg yolks
  • 1 teaspoon cornstarch or potato starch
  • 1-3/4 cups milk
  • 1 tablespoon vanilla—or for chocolate crème anglaise, 3 ounces of semisweet chocolate melted in the milk and 1 teaspoon vanilla extract stirred into the finished sauce

Preparation

  1. In a 3-quart mixing bowl, gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon.
  2. Beat in the starch.
  3. While beating the yolk mixture, very gradually pour on the boiling milk in a thin stream of droplets, so that the yolks are slowly warmed.
  4. Pour the mixture into a heavy-bottomed enameled or stainless steal saucepan and set over moderate heat, stirring slowly and continuously with a wooden spatula or spoon. Reach all over the bottom and sides of the pan, until the sauce thickens just enough to coat the spoon with a light, creamy layer.
  5. Do not let the custard come anywhere near a simmer. It should be a maximum of 170 degrees on a candy thermometer.
  6. Then beat the sauce off heat for a minute or two to cool it. Strain it through a fine sieve, and beat in the vanilla.
  7. To serve hot: Keep the sauce over warm but not hot water. If you wish, beat in 1 to 2 tablespoon of unsalted butter just before serving.
  8. To serve cold: Set the saucepan in a pan of cold water, and stir frequently until cool. Then cover and chill.

Not a 100% win for me. My sister made the same thing last fall when I was home and I couldn’t stop eating them. This time, they were a bit of a fail with the creme anglaise a bit too thin and the fritters overly greasy and freakish looking from the adding of the apples. I’ll probably make another attempt at these soon, though they’ll definitely be sans apples.

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