• Add ¾ cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
• In a large mixing bowl (or stand mixer), add the sugar, egg, salt, nutmeg, heavy cream, and shortening. Mix to combine.
• Pour in the activated yeast and mix.
• 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.
• Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
• 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).
• 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.
• Working in batches fry the beignets until golden brown, about 1 minute on each side.
• 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

• While the dough ball is rising, make your vanilla creme sauce.
• Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn off the burner.
• Add your egg yolks and ¼ cup sugar to a heat-proof bowl and whisk together.
• Then slowly pour in the hot half and half. Whisk constantly.
• 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.
• Pour the custard through a mesh strainer to remove any lumps/skin that can form.
• Add vanilla and stir well. Cover the creme and place it in the fridge to chill. Serve alongside the beignets.