Description
A creamy, sweet, and indulgent filling perfect for stuffing churros or using as a dip. This rich filling combines smooth textures with a hint of cinnamon and vanilla for an irresistible treat.
Ingredients
Scale
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp unsalted butter
Instructions
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until smooth.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract, cinnamon (if using), and butter until fully combined.
- Transfer the filling to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour before using.
Notes
- For a richer flavor, substitute half the milk with heavy cream.
- This filling can be made ahead and stored in the fridge for up to 3 days.
- If the filling is too thick after refrigeration, whisk in a splash of milk to loosen it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish/Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 10g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Churro filling, creamy filling, dessert dip, cinnamon vanilla filling