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Nomad Lounge Gluten Free Churros Copycat Recipe
Yield - 6 Churros
*Recipe from diznify.com
Make the Chili Strawberry Sauce
INGREDIENTS
- 1 pound strawberries, hulled and quartered
- 1/3 cup dark brown sugar
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cayenne pepper
INSTRUCTIONS
1. Put all ingredients in a medium saucepan and turn heat to medium low.
2. Stirring occasionally, gently simmer for about 25 minutes.
3. Turn heat up to medium and cook for about 5 minutes, until slightly thickened.
4. Using a fine mesh strainer, strain sauce into a bowl. (The leftover berry pieces make good waffle topping.)
5. Refrigerate until ready to serve. Sauce will thicken as it cools, but final result should be close to a thin glaze. Yield: 1/3 cup.
Make the Vanilla Sauce.
INGREDIENTS
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1.5 tablespoons sugar
- 1 teaspoon cornstarch
- 1 egg yolk
INSTRUCTIONS
1. In a saucepan, combine heavy cream, milk, vanilla and sugar. Heat on medium, whisking occasionally so as not to burn, until boiling.
2. While waiting for the sauce to boil, whisk the cornstarch into your egg yolk.
3. Once boiling, remove the sauce from the stove. Add a tablespoon of the sauce into your egg yolk while whisking constantly (this is called tempering the egg and it’s very important to whisk constantly). Then, add the tempered egg into your sauce.
4. If the sauce isn't thick enough, return to the heat, simmering and whisking constantly for 5- 10 minutes until thickened.
5. Once thickened, pour the sauce into a microwave safe dish and set the bowl over ice for 15 minutes or until the sauce cools. Then store in the fridge until ready to use. Yield: 1/2 cup.
Make the Gluten Free Churros
Ingredients:
Instructions: