Dinner
Spanish Churros with French Creme Brulee Custard
Creme Brulee Churros
Spanish churros piped into crisp golden strips, fried until shatteringly crunchy, rolled in cinnamon sugar, then filled with warm French vanilla custard. Finished by cracking a caramelized sugar crust across the top for a contrast of temperatures and textures.
$3
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
642Calories
6.8gProtein
32.1gFat
82.4gCarbs
51.2gSugar
2.1gFiber
156mgSodium
68mgChol
8.2gSat Fat
145mgPotassium
95mgCalcium
1.8mgIron
0.3mcgVitamin B12
0.1mgVitamin C
low-cholesterol
gluten-free-adaptable
fusion-kitchen
thirty-min-meals
Instructions
1
Prep
Combine flour and butter with 120ml water to form a smooth choux dough. Mix cinnamon with half the superfine sugar for coating.
2
Fry
Pipe dough in long ribbons into 375°F oil over medium-high heat for 3 minutes until deep golden and crisp on all sides.
3
Simmer
Warm the vanilla custard over low heat for 2 minutes until smooth and heated through, stirring gently.
4
Glaze
Melt remaining superfine sugar in a dry pan over high heat for 2 minutes until deep amber and glassy, then cool 1 minute.
5
Plate
Roll fried churros in cinnamon sugar, fill with warm custard, and crack the amber caramel over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g5.6 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
