This weeks bake just had to be Spanish due to my holiday to Spain. I had attempted to make some churros in our Airbnb whilst we were there. I managed to get all the ingredients from the local shop. Made them it was all going really well then when I was halfway through frying them in the oil the hob just stopped working and produced no heat! So no surprise they were a bit of fail so I didn’t think it would be appropriate to post them on my blog instead I made my favourite Spanish dessert for the family when I returned home on Sunday for our family BBQ.
- 500ml Milk
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 tsp cinnamon
- drop of vanilla bean paste
- 90g Caster sugar
- 7 large egg yolks
- Corn flour 1 heaped tsp
- Heat the milk, zest, cinnamon and vanilla in a medium sauce pan on the hob stirring until gently bringing to the boil.
- Remove from heat and strain using a sieve to remove the zest.
- Whisk together the sugar and egg yolks until fluffy and put to one side.
- Put the milk mixture back in the pan and heat until boiling.
- Slowly whilst still on the heat add the egg mixture of the milk mixture making sure to continuously stir.
- Stir on the heat until it thickens and coats the back of the spoon.
- Fill six ramekins, leave to cool slightly then cool in the fridge for 6 hours of until set.
- To finish add a small amount of demerara sugar to the top of each ramekin and use a blow torch to caramelise.