How to Make Yummy Citrus Brulee with Churros

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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

  1. You need of Churros.
  2. Prepare of Castor (confectioners) Sugar.
  3. It’s of powdered cinnamon.
  4. Prepare of Plain Flour.
  5. You need of Baking Powder.
  6. It’s of neutral flavoured oil.
  7. You need of Boling water.
  8. Prepare of Oil for frying – at least 2 1/2 Cups.
  9. It’s of Creme Brulee.
  10. Prepare of Cream.
  11. It’s of Vanilla pod.
  12. You need of Peel of a lemon.
  13. It’s of Cinnamon Stick.
  14. Prepare of egg yolks.
  15. You need of Castor Sugar.
  16. It’s of Cornflour (or arrowroot if you use that).
  17. It’s of of Preserved lemon – finely chopped.
  18. You need of Castor sugar to top when serving.

Citrus Brulee with Churros instructions

  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. 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..
  9. 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.
  10. Creme Brulee.
  11. Put Cream, vanilla and peel in a saucepan and heat to near boiling for 5 minutes.
  12. Leave to steep.
  13. beat up egg yolks and castor sugar and then put the cornflour in the egg mixture and beat slightly again.
  14. Heat the cream back up to NEAR boiling again and then, while whisking, slowly add the CREAM TO THE EGG YOLKS mix.
  15. Put back on the heat but DO NOT let boil..
  16. 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.
  17. Strain through a seive and then gently stir in preserved lemon.
  18. Pour in small dishes or Ramekins and Refridgerate overnight.
  19. 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.
  20. Place on a larger plate and put 3-5 Churros (depending on appetite) to the side of the Brulee.
  21. Serve and enjoy!.