Citrus Brulee with Churros.
You can have Citrus Brulee with Churros using 18 ingredients and 21 steps. Here is how you cook that.
Ingredients of Citrus Brulee with Churros
- You need of Churros.
- Prepare of Castor (confectioners) Sugar.
- It’s of powdered cinnamon.
- Prepare of Plain Flour.
- You need of Baking Powder.
- It’s of neutral flavoured oil.
- You need of Boling water.
- Prepare of Oil for frying – at least 2 1/2 Cups.
- It’s of Creme Brulee.
- Prepare of Cream.
- It’s of Vanilla pod.
- You need of Peel of a lemon.
- It’s of Cinnamon Stick.
- Prepare of egg yolks.
- You need of Castor Sugar.
- It’s of Cornflour (or arrowroot if you use that).
- It’s of of Preserved lemon – finely chopped.
- You need of Castor sugar to top when serving.
Citrus Brulee with Churros instructions
- 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!.