John Myers
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Natillas Con Fresa & Churros
The perfect natillas con fresa & churros recipe with a picture and simple step-by-step instructions.
For the churros:
- 1 Pc. Cinnamon stick
- 1 Pc. Orange zest
- 1 Pc. Lemon zest
- 3 Pc. Egg yolk
- 3 tbsp Sugar
- 1 tbsp Strength
- 1 Pc. Vanilla pod
- 500 g Flour
- 500 ml Water
- 35 ml Olive oil
- 1 tsp Salt
- 3 tsp Baking powder
- 1 l Fat for deep-frying
- Sugar
- Carefully heat the milk with the cinnamon stick and lemon zest for 10 minutes at medium temperature, but do not boil In the meantime, place the egg yolks with sugar in a bowl and whisk until creamy. Stir in the starch and stir until the mixture has no more lumps and is completely smooth.
- Remove the cinnamon stick and lemon zest from the milk and gradually add the egg yolk mixture, stirring constantly with a whisk. Continue stirring and heat for about 10 minutes at low temperature until the mixture thickens. Bring to the boil and immediately remove from the stove.
- Pour the pudding into dessert bowls and place in the refrigerator for about 2 hours until it is firm.
Preparation of churros:
- Sift the flour into a large heat-resistant bowl.
- Mix water, 35 ml olive oil, salt and baking powder in a small saucepan and bring to a boil. As soon as it foams, remove from heat and pour directly over the flour. Mix with a wooden spoon to form a firm dough.
- Fill a churros press or piping bag with batter. Heat 1 liter of olive oil in a large saucepan and squirt 15-20 cm long churros directly into the hot fat. Don’t fry too many churros at once. Remove the golden brown and crispy fried churros from the fat and degrease on kitchen paper.
- Arrange on a plate and sprinkle with sugar. Serve immediately with a cup of coffee or hot chocolate.
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