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.