Thursday, November 13, 2008

Chestnut Flan

I love chestnuts. Seved in all forms: roasted, as stuffing, in jelly, marron glacée... even raw! I have a magazine with a whole section dedicated to this fruit. I coudn't resist the tentation to try this dessert. It was worth it.
Chestnut Flan
From Comer Bien

  • 1/2 can chesnut cream
  • 2 tablespoons cream
  • 1 tablespoon rhum
  • 1 teaspoon vanille extract
  • 1/4 milk
  • 3 eggs
  • 100 gr. sugar
  • 3 tablespoons water
  1. Make a caramel sauce with sugar and water and spread on a flan pan. Let cool down.
  2. Mix chestnut cream with milk. Add cream, rhum and vanille.
  3. Beat the eggs and add them to the cream.
  4. Pour this mixture in the flan pan and cook at 180º C in a water bath for 40-45 min.
  5. Let cool in the fridge for a couple of hours before serving.