Spanish crème pots with baked Churros

(8 portions)

3 x El Chico Churros per serve

Spanish creme pots with churros (22) - Copy

 Serve our El Chico Churros with your favourite flavoured crème brulee or try this Catalan crème recipe, quick, tasty, and a perfect accompaniment to any dessert.  Our Churro Fantastico! El Chico churros make a fabulous addition to your dessert menu and can be served in a number of different ways. 

Creme Brûlée/Catalan Creme 

750 ml (3 cups) pouring cream

750 ml (3 cups) milk

4 pieces lemon rind

2 cinnamon quills

2 vanilla beans, split lengthways and seeds scraped

10 egg yolks160 gm

(2/3 cup) caster sugar, plus extra for dusting

Combine cream, milk, lemon, cinnamon and vanilla bean and seeds in a large heavy-based saucepan over medium heat and bring just to the boil. Cool and strain through a fine sieve, discarding solids.

Beat the egg yolks and sugar until thick and pale, ten gradually whisk in cooled cream mixture until combined. Return mixture to a clean heavy-based saucepan and cook, stirring continuously, for 30 minutes over medium heat or until mixture is thick and coats the back of a wooden spoon. Cool slightly, then strain into a jug. Pour custard into ¾ cup-capacity shallow ramekins and refrigerate for 3 hours or until set. To serve, scatter tops of ramekins evenly with sugar and caramelise sugar using a blow torch or by placing under a very hot grill. Serve with El Fantastico! El Chico Churros dusted with icing sugar.

To bake El Chico Churros

Preheat an oven to 200c, remove Churros from Freezer and bake on a tray for about 8-10 minutes until golden.