Ingredients

• 5 free-range egg yolks
• 100g/3½oz caster sugar
• 250ml/9fl oz milk
• 250ml/9fl oz double cream
• 1 vanilla pod
• split in half
• seeds scraped out using the tip of a sharp knife
• 75g/2¾oz butter
• 25g/1oz sugar
• 4 ripe peaches
• stones removed and roughly chopped
• 2 large sprigs fresh basil
• leaves only
• torn
• vegetable oil
• for deep frying
• 50g/2oz caster sugar
• plus extra for dusting
• 75g/2¾oz butter
• 200g/7oz plain flour
• ¼ tsp baking powder
• 1 free-range egg

Directions

• For the custard
• whisk the egg yolks and half of the sugar in a bowl until pale and thick.
• Bring the milk and cream slowly to the boil with the remaining sugar and vanilla seeds
• stirring well.
• When the milk is just boiling and the sugar has dissolved
• pour the mixture over the egg mixture
• whisking continuously until well combined.
• Return the mixture to the same pan and cook over a gentle heat
• whisking occasionally
• until the custard thick enough to coat the back of a wooden spoon. Strain into a bowl and set aside.
• For the peaches
• heat 50ml/2fl oz water with the butter and sugar in a lidded frying pan over a medium heat
• until the butter has melted and the sugar has dissolved. Add the peaches and basil
• then cover and cook for 5-10 minutes
• or until tender but still intact and caramelised on the bottom. Transfer to a serving dish
• arranging them with the caramelised sides facing upwards.
• For the churros
• heat the oil in a deep-fat fryer to 150C. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• In a separate saucepan
• bring 250ml/9fl oz water to the boil with the sugar and butter. When the mixture is boiling
• remove the pan from the heat
• add the flour and baking powder all in one go and immediately start beating until the mixture comes together as a smooth batter. Beat in the egg until the batter is smooth and shiny.
• Fit a piping bag with a large
• star-shaped nozzle. Fill the piping bag with half of the batter and pipe short lines of it directly into the hot oil
• taking care to keep your face as far away from the pan as possible. To cut the batter
• carefully dip a metal pair of scissors into the hot oil
• then snip through the batter as you pipe it.
• Cook the churros
• in batches
• for 5-6 minutes
• or until golden-brown and crisp
• then remove and drain on kitchen paper. Repeat the process with the remaining batter
• then dust all of the churros with caster sugar.
• To serve
• spoon the custard over and around the peaches
• with the churros piled alongside on a plate.