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

1. Churros
2. Mix Sugar and cinnamon for dusting Churros and put aside
3. Seive Flour and Baking powder in a largish bowl.
4. Beat in first measure of oil and the boiling water
5. Mix Mix Mix until you have a stickyish dough
6. Leave the dough while the second measure of oil heats up for cooking them
7. Heat the oil to 170c and attempt to keep in at this temperature throughout the cooking
8. 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.
9. I use kitchen scissors to get them off of the end of the nozzle.
10. You can use what ever shaped nozzle tickles your fancy in your piping bag.
11. Cook in batches of about 5 or 6 until they turn golden brown and then get out and drain on.
12. plotting paper and then put into the cinnamon sugar while hot, tossing to coat
13. Creme Brulee
14. Put Cream, vanilla and peel in a saucepan and heat to near boiling for 5 minutes
15. Leave to steep
16. beat up egg yolks and castor sugar and then put the cornflour in the egg mixture and beat slightly again
17. Heat the cream back up to NEAR boiling again and then, while whisking, slowly add the CREAM TO THE EGG YOLKS mix
18. Put back on the heat but DO NOT let boil.
19. 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
20. Strain through a seive and then gently stir in preserved lemon
21. Pour in small dishes or Ramekins and Refridgerate overnight
22. To serve, Sprinkle a heaped teaspoon of castor sugar on top of each Brulee and blow torch.
23. 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.
24. 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
25. Place on a larger plate and put 3-5 Churros (depending on appetite) to the side of the Brulee
26. 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)