Chestnut flan

6 servings

45 minutes

Chestnut flan is a refined delicacy that carefully combines the elegance of French flan with the rich flavors of American cuisine. Its delicate texture, created by blending chestnut puree with cream and eggs, offers a velvety consistency with a hint of nuttiness. The addition of dark rum imparts subtle caramel-vanilla notes that harmoniously complement the softness of the chestnuts. Baked in individual molds, it develops a light, resilient crust that conceals a melting core. This exquisite dessert can be served as a standalone dish or paired with a berry sauce that contrasts with the sweetness of the flan. Chestnut flan is a tribute to age-old traditions skillfully embodied in modern culinary art.

Energy value per serving

• Calories: 291.7
• Proteins: 6.6g
• Fats: 17.7g
• Carbohydrates: 22g

Ingredients

• Chestnut paste: 125 g
• Chestnut puree: 125 g
• Butter: 50 g
• Sugar: 50 g
• Egg yolk: 6 pc
• Chicken egg: 2 pc
• Cream 30%: 50 ml
• Dark rum: 30 ml
• Vanilla extract: 1 tsp
• Salt: pinch

Cooking steps

1. Whip the canned chestnut puree with chestnut paste and butter until it reaches a thick cream consistency.

   Required ingredients:

   • Chestnut paste: 125 g
   • Chestnut puree: 125 g
   • Butter: 50 g

2. Add sugar to the chestnut mass and mix thoroughly.

   Required ingredients:

   • Sugar: 50 g

3. In a separate bowl, lightly beat 2 eggs and 6 yolks and pour into the chestnut mixture. Mix until smooth.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Egg yolk: 6 pieces

4. Add cream, rum, and vanilla to the egg-chestnut mixture and mix very thoroughly again.

   Required ingredients:

   • Cream 30%: 50 ml
   • Dark rum: 30 ml
   • Vanilla extract: 1 teaspoon
   • Salt:  pinch

5. Place the prepared mixture into portioned ceramic baking molds (about 125-175 ml) and send them to an oven preheated to 165 degrees. Bake for about 20-30 minutes, depending on the size of the pots. Remove from the oven when the surface forms a firm crust.