Citrus Brulee with Churros
- 50 grams Castor (confectioners) Sugar
- 1 tsp powdered cinnamon
- 125 grams Plain Flour
- 1 tsp Baking Powder
- 10 ml neutral flavoured oil
- 1 cup Boling water
- 1 Oil for frying - at least 2 1/2 Cups
- 500 ml Cream
- 1 Vanilla pod
- 1 Peel of a lemon
- 1/2 Cinnamon Stick
- 5 egg yolks
- 3 tbsp Castor Sugar
- 1 tbsp Cornflour (or arrowroot if you use that)
- 5 slice of Preserved lemon - finely chopped
- 1 Castor sugar to top when serving
- Churros
- Mix Sugar and cinnamon for dusting Churros and put aside
- Seive Flour and Baking powder in a largish bowl.
- Beat in first measure of oil and the boiling water
- Mix Mix Mix until you have a stickyish dough
- Leave the dough while the second measure of oil heats up for cooking them
- Heat the oil to 170c and attempt to keep in at this temperature throughout the cooking
- When temperature is reached put the dough into a piping bag (or a strong clear plastic bag with one corner snipped off if you don't have a piping bag) and squeeze short 'sausage shapes' into the oil.
- I use kitchen scissors to get them off of the end of the nozzle.
- You can use what ever shaped nozzle tickles your fancy in your piping bag.
- Cook in batches of about 5 or 6 until they turn golden brown and then get out and drain on.
- plotting paper and then put into the cinnamon sugar while hot, tossing to coat
- Creme Brulee
- Put Cream, vanilla and peel in a saucepan and heat to near boiling for 5 minutes
- Leave to steep
- beat up egg yolks and castor sugar and then put the cornflour in the egg mixture and beat slightly again
- Heat the cream back up to NEAR boiling again and then, while whisking, slowly add the CREAM TO THE EGG YOLKS mix
- Put back on the heat but DO NOT let boil.
- Stir until custard thickens to the point you can run your finger through it on the back of a spoon and the custard doesn't go together again
- Strain through a seive and then gently stir in preserved lemon
- Pour in small dishes or Ramekins and Refridgerate overnight
- To serve, Sprinkle a heaped teaspoon of castor sugar on top of each Brulee and blow torch.
- If you do not have a blow torch you can grill (broil) them but you have to keep a close eye that the sugar doesn't burn.
- You are looking for a caramel on the top that after a minute or so will be hard and crack when bashed with a spoon
- Place on a larger plate and put 3-5 Churros (depending on appetite) to the side of the Brulee
- Serve and enjoy!
sugar, cinnamon, flour, baking powder, oil, water, vanilla pod, lemon, cinnamon, egg yolks, sugar, cornflour, sugar
Taken from cookpad.com/us/recipes/336879-citrus-brulee-with-churros (may not work)