Dinner
Spanish Churros with French Creme Brulee Custard
Creme Brulee Churros
Spanish churros piped and fried until crisp, rolled in cinnamon sugar, filled with warm French vanilla custard, and finished with a shattered caramel crust cracked over the top.
$3
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
420Calories
4.8gProtein
18.5gFat
58gCarbs
32gSugar
1.8gFiber
95mgSodium
65mgChol
3.2gSat Fat
140mgPotassium
85mgCalcium
1.4mgIron
0.3mcgVitamin B12
0mgVitamin C
low-calorie
low-cholesterol
fusion-kitchen
thirty-min-meals
Instructions
1
Prep
Combine flour and butter with 100ml water to form smooth choux dough. Mix cinnamon with 25g sugar for coating.
2
Fry
Pipe dough ribbons into 190°C oil, fry 3 minutes until deep golden and crisp. Drain on paper towel.
3
Simmer
Warm custard gently over low heat 2 minutes until smooth, pourable, and heated through.
4
Glaze
Melt remaining 25g sugar in dry pan over high heat 2 minutes until deep amber and glassy.
5
Plate
Roll churros in cinnamon sugar, fill with warm custard, crack caramel crust over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g7 oz vanilla custard
- 200g3/4 cup all-purpose flour
- 80g6 tbsp unsalted butter
- 1000ml4 cups neutral oil, for frying
- 100g1/4 cup superfine sugar
- 2 tsp2 tsp ground cinnamon
