Some New Orleans dessert recipes include the buttermilk beignets recipe and the lemon icebox pie recipe by David Guas and Raquel Pelzel. The recipe for flan by Margie Perez is another popular New Orleans dessert recipe.
To make New Orleans buttermilk beignets, heat 3/4 cup of whole milk in a saucepan until the milk starts bubbling. Remove the milk from the heat, and add 1 1/2 cups of buttermilk, 4 teaspoons of active dry yeast, and 2 1/2 tablespoons of sugar.
Wait five minutes, then add 3 1/2 cups of flour,1/2 teaspoon of baking soda and 1/4 teaspoon of salt. Mix until the dough is tacky and wet, then set the batter aside for one hour. Deep-fry the beignets in peanut oil for about 2 to 3 minutes until they are golden-brown. Cover the beignets in confectioner's sugar after cooking.
To make Margie Perez's New Orleans flan recipe, first heat 1 cup of sugar to produce a caramelized glaze. Remove the glaze, pour it into a loaf pan, and set it in the freezer until the last part of the recipe. Next, blend six eggs, 14 ounces of whole milk, one 14-ounce can of sweetened condensed milk and one can of coconut to make the filling.
Take the glazed loaf pan out of the freezer, and then pour the filling into the pan. Put the pan inside of a larger pan filled with water; the pan with the flan must be about halfway covered in water. Bake the flan at 450 degrees Fahrenheit until the top is golden. Put the flan in the refrigerator for eight hours so that it sets correctly.