Chestnut crème caramel

Ingredients:

  • 100g chestnuts (about 12)
  • 3 eggs
  • 400ml milk
  • 150g of sugar
  • 100ml water
  • 100g sugar
  • lemon zest
  • vanilla essence (2 or 3 drops)
  • 1 sprig rosemary

Method:

1

First of all, you’ll need to briefly boil the chestnuts so that you can work with them.

2

Then put the chestnuts, sugar and lemon zest, vanilla essence and a stick of cinnamon in a saucepan together with the milk and slowly bring to the boil. The flavours will infuse.

3

Remove from the heat and allow to cool slightly. Remove the strip of lemon zest and the cinnamon, and then add the eggs. Mix well, and blend.

4

To make the caramel, you simply need to bring the sugar and water to a temperature of 109ºC, remove from the heat, and pour into the base of your moulds (6-7mm in each). Allow the caramel to cool, and then add the custard mixture to the moulds.

5

Cook in the oven in a bain marie for about 40 mins at 180ºC. Leave to cool, and they’re ready to serve.

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