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.
1
Whip the canned chestnut puree with chestnut paste and butter until it reaches a thick cream consistency.
- Chestnut paste (spread): 125 g
- Chestnut puree (unsweetened): 125 g
- Butter: 50 g
2
Add sugar to the chestnut mass and mix thoroughly.
- Sugar: 50 g
3
In a separate bowl, lightly beat 2 eggs and 6 yolks and pour into the chestnut mixture. Mix until smooth.
- Chicken egg: 2 pieces
- Egg yolk: 6 pieces
4
Add cream, rum, and vanilla to the egg-chestnut mixture and mix very thoroughly again.
- Cream 30% fat: 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.
