By Sanjeev Kapoor
Churros with Blueberry Custard
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- 1 tbsp US Freeze Dried Blueberries, powdered + to sprinkle
- ½ cup butter
- 1 tsp + 1 tbsp sugar
- ¾ cup refined flour (maida)
- 3 eggs
- ¼ tsp vanilla extract
- Oil to deep fry
- Cinnamon sugar to sprinkle
- 2 cups milk
- 4 tbsps custard powder
- 1 tbsp sugar
Method
- Heat 1 cup water in a nonstick pan. Add butter, 1 tsp sugar and once the butter melts, add refined flour and mix well. Cook on medium heat for 4-5 minutes.
- Transfer the mixture in a bowl and allow to cool slightly.
- Add eggs one by one to the refined flour- butter mixture and beat well to incorporate. Add vanilla extract and mix well. Rest for 10-15 minutes.
- Fill the mixture in a piping bag fitted with star nozzle.
- Heat sufficient oil in a kadai and pipe directly into hot oil, cutting off at every 2 inch and deep fry on medium heat till light golden.
- Drain on absorbent paper and sprinkle cinnamon sugar on top.
- To make blueberry custard, heat 1½ cups milk in a deep nonstick pan. Mix remaining milk with custard powder and powdered US Freeze Dried Blueberries in a small bowl.
- Add this mixture to hot milk, add remaining sugar and cook on medium heat till thick. Transfer in a serving bowl and sprinkle US Freeze Dried Blueberries on top. Serve with churros.
Blueberries have been a part of North American food and medicine traditions for centuries.