With creamy homemade custard to serve with the churros, this recipe is  a must try at home. 


  • Custard

  • 5 egg yolks

  • 100g/31/2 oz caster sugar

  • 250ml/9floz milk

  • 250ml/9floz double cream

  • 1 vanilla pod, split and seeds scraped

  • Peaches and custard

  • 4 peaches, stoned and roughly chopped

  • 25g/1oz sugar

  • 75g/3oz butter

  • 2 larges sprig basil, leaves picked and roughly torn

  • Churros

  • 250ml/9floz water

  • 50g/2oz caster sugar, plus extra for dusting

  • 75g/3oz butter

  • 200g/7oz plain flour

  • 1/4 tsp baking powder

  • 1 egg


  • Peaches and custard :

  • 1.

    Start by making the custard, whisk the egg yolks and half the sugar in a bowl.

  • 2.

    Put the milk, cream and remaining sugar into a saucepan with the vanilla pod, set over a medium heat and bring to the boil.

  • 3.

    When the milk is boiling, pour it on to the eggs, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. Strain into a bowl and set aside.

  • 4.

    Put the peaches, the sugar, 50ml/2floz water and the butter into a sauté pan and set over a medium heat. Add the basil leaves then cover and cook for 5-10 minutes until tender and softened. Pour into a serving dish.

  • Churros:

  • 1.

    Heat a deep fat fryer to 150C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  • 2.

    Bring the water, sugar and butter to a boil in a saucepan set over a medium heat. When boiling, add the flour and baking powder and beat to a smooth batter.

  • 3.

    Remove from the heat and beat in the egg, continuing to beat until the batter is smooth and shiny.

  • 4.

    Place a large star nozzle into a piping bag and fill with half the batter, then pipe directly into the fat fryer in lines, cutting by dipping a metal pair of scissors into the hot oil, then snipping through the batter.

  • 5.

    Cook for 5-6 minutes until golden and crispy then lift out and drain onto kitchen paper. Repeat with the remaining batter. Toss with caster sugar to coat.

  • To serve :

  • 1.

    Spoon the custard and peaches into separate bowls, then pile the churros on one big plate and tuck in!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1010kj
  • Fat Total 62g
  • Saturated Fat 37g
  • Protein 14g
  • Carbohydrate 102g
  • Sugar 62g
  • Sodium 174mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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