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Crispy Cinnamon Churros with Caramel Custard — Spanish Churros with French Creme Brulee Custard — Creme Brulee Churros

Spanish churros piped and fried crisp, rolled in cinnamon sugar and filled with warm French vanilla custard, finished with a shattering amber caramel crust cracked over the top.

Not rated yet Fusion Kitchen

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

MediumLevel

🥤Sauternes 🥤Spanish hot chocolate

Nutrition per Serving

980 Calories

10g Protein

48g Fat

130g Carbs

80g Sugar

3g Fiber

200mg Sodium

120mg Chol

Ingredients

For 2 servings

vanilla custard 260g (9.2 oz)

all-purpose flour 200g (1 1/2 cups)

unsalted butter 80g (6 tbsp)

neutral oil, for frying 1000ml (4 cups)

caster sugar 100g (1/2 cup)

ground cinnamon 2 tsp

large eggs 2

vanilla extract 1 tsp

Instructions

Prep

Beat a smooth choux dough from flour, butter, water, and two eggs. Mix the cinnamon with caster sugar for coating.

Fry

Pipe the dough in long ribbons into the hot oil and fry over medium-high heat 3 to 4 minutes until deep golden and crisp, working in batches if needed to avoid crowding the pan.

Simmer

Warm the vanilla custard gently over low heat 3 to 4 minutes until smooth, loose, and warmed all the way through.

Glaze

Melt the caster sugar in a dry pan over high heat 2 to 3 minutes until it turns a deep amber and glassy.

Plate

Roll the fried churros in the cinnamon sugar, fill with the warm custard, and crack the amber caramel over the top.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.