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FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE recipe And Books

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FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE recipe and books

So you would like to know how to make FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!



FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE

Ingredients for 12 Servings

1/3 cup Granulated sugar
2 tsp Cornstarch
1/2 tsp Ground cinnamon
1 cup NESTL╔« CARNATION« Evaporated Milk
1/3 cup Water
1 Egg yolk, lightly beaten
1 tsp Vanilla extract
1 1/2 cup Water
1 cup Chopped dried apricots
1 cup Chopped dried apples
3/4 cup Chopped nuts
1/2 cup Granulated sugar
1/2 tsp Ground cinnamon
12 (8-inch) soft taco-size tortillas, warmed
1 cup Vegetable oil

Procedure:

1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
2. COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
3. PLACE ╝ cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

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