16 oz eggs
8oz. cinnamon sugar
2g salt (1/2 teaspoon)
14g vanilla extract
2 lbs 8 oz whole milk
Caramel and chocolate sauce for the top
Cut churros about 1 ½ inches and fill a 9×13 pan.
In a separate container mix together eggs, cinnamon sugar, salt, vanilla extract, whole milk and nutmeg.
Pour enough liquid mixture onto the churros to fill ¾ of the pan.
Cover and place in the refrigerator for at least one hour to set (overnight is okay).
Fill a separate pan (larger than 9×13) ¾ full with water and place the churro pan in the water.
Put in a 350°F oven for 1 hour uncovered.
Remove top pan from water and let cool.
Cut into 2 ¼ circles of squares.
Squeeze caramel and/or chocolate sauce on plate.
Place cut out circles or squares in the middle of the plate.
Apply caramel and chocolate sauce to top and serve.