
BOFROT “PUFF PUFF”:
- Milk – 1 oz
- eggs – 3
- sugar – 3.5 oz
- ricotta – 8 oz
- flour – 8 oz
- Baking powder – 2 tsp
- yeast – 2 tsp
- Nutmeg – 1 tsp
- cinnamon – 1 tsp
- vanilla bean – 1 each
- vegetable oil - 2 cups
BOFROT “PUFF PUFF” EQUIPMENT:
- Mixing bowl
- Ice cream scoop (small scoop preferable) pan spray
- Paper towel
- Deep fryer/ medium size pot (for frying)
CRÈME ANGLAISE:
- Whole milk - 1 cup
- whipping cream - 1 cup
- sugar - 1/2 cup, divided
- Vanilla bean - 1/4 split lengthwise or vanilla extract - 2 tsp
- egg yolks - 4 large
CRÈME ANGLAISE EQUIPMENT:
- Medium saucepan whisk
- Mixing bowl
BOFROT “PUFF PUFF” DIRECTIONS:
- Warm milk slightly. Add yeast to the milk and a little sugar. Allow to foam up.
- Combine all ingredients.
- Proof for 1 hour.
- Fry in oil until golden brown @350f
- Coat in cinnamon sugar.
*if bofrot isn’t finished cooking though, finish in an oven preheated to 350f* degrees.
CRÈME ANGLAISE DIRECTIONS:
Yield: 2 Cups
In a heavy medium saucepan over medium-high heat add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean.
Bring mixture to boil.
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl.
Gradually whisk in hot milk mixture.
Return mixture to the same saucepan.
Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil).
Cover and chill until cold, about 3 hours.
Strain into medium pitcher.
DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.