With creamy homemade custard to serve with the churros, this recipe is a must try at home.
Peaches and custard :
Start by making the custard, whisk the egg yolks and half the sugar in a bowl.
Put the milk, cream and remaining sugar into a saucepan with the vanilla pod, set over a medium heat and bring to the boil.
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.
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.
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.)
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.
Remove from the heat and beat in the egg, continuing to beat until the batter is smooth and shiny.
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.
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 :
Spoon the custard and peaches into separate bowls, then pile the churros on one big plate and tuck in!
Nutritional analysis per serving (4 servings)
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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