Beignets

Cup of Yum
1. Add warm water to a small bowl. Sprinkle yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
2. In a large mixing bowl (or stand mixer), add the sugar, egg, salt, nutmeg, heavy cream, and shortening. Mix to combine.
3. Pour in the activated yeast and mix.
4. Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until ingredients are combined and dough is smooth but still slightly sticky.
5. Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
6. Use a deep-sided heavy pot and add 3 inches of vegetable oil. Heat over medium-high heat until oil reaches 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
7. On a lightly floured surface roll out the dough until it is ½ inch thick. Use Mickey Cookie cutter to cut out Mickey-shaped pieces of dough.
8. Working in batches fry the beignets until golden brown, about 1 minute on each side.
9. Use tongs to remove the beignets from the hot oil. Place on a paper towel-lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar. Serve immediately.

Vanilla Creme Anglaise

1. While the dough ball is rising, make your vanilla creme sauce.
2. Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn off the burner.
3. Add your egg yolks and ¼ cup sugar to a heat-proof bowl and whisk together.
4. Then slowly pour in the hot half and half. Whisk constantly.
5. Once it has been combined pour the mixture back into the saucepan. Continue to whisk over low heat until it thickens a bit. (180°F) To check: dip the back of a spoon into the mixture. The creme should evenly coat it without dripping off.
6. Pour the custard through a mesh strainer to remove any lumps/skin that can form.
7. Add vanilla and stir well. Cover the creme and place it in the fridge to chill. Serve alongside the beignets.