nut-free · Dinner
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.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
980Calories
10gProtein
48gFat
130gCarbs
80gSugar
3gFiber
200mgSodium
120mgChol
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Instructions
1
Prep
Beat a smooth choux dough from the flour, butter, water, and eggs. Mix the cinnamon with caster sugar for coating.
2
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. Work in batches if needed to avoid overcrowding.
3
Simmer
Warm the vanilla custard gently over low heat 3 to 4 minutes until smooth, loose, and warmed all the way through.
4
Glaze
Melt half the caster sugar in a dry pan over high heat 2 minutes until it turns a deep amber and glassy. Repeat with remaining sugar if needed.
5
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz) vanilla custard
- 200g (1 1/2 cups) all-purpose flour
- 80g (5.6 oz) unsalted butter
- 1 liter (4 cups) neutral oil, for frying
- 100g (1/2 cup) caster sugar
- 2 tsp ground cinnamon
- 2 large eggs
- 1 tsp vanilla extract