Imported Recipe
Chestnut crème brûlée is a delightful twist on the classic French dessert. Traditionally, crème brûlée is made with a rich custard base—usually flavored with vanilla—topped with a thin layer of caramelized sugar that forms a crisp, crackly surface.In the chestnut version, sweetened chestnut purée or chestnut cream is blended into the custard base, giving it a warm, nutty flavor and a slightly earthy sweetness. The texture tends to be velvety and dense, and the chestnut flavor pairs beautifully with the caramelized sugar on top.It’s especially popular in autumn or winter, since chestnuts are often associated with colder months and holiday desserts.
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Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar plus extra for topping
- 1/2 cup sweetened chestnut purée or chestnut cream
- 1 teaspoon vanilla extract (or half a vanilla bean, split and scraped)
- pinch salt
Instructions
- Preheat your oven to 300°F (150°C).
- Set 4 ramekins (about 6 oz each) in a deep baking dish.
- In a medium saucepan, combine heavy cream, milk, vanilla, and salt.
- Warm gently over medium heat until hot but not boiling. Remove from heat and let it infuse for a few minutes.
- In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
- Whisk in the chestnut purée until smooth.
- Slowly pour the warm cream mixture into the yolk mixture, whisking constantly so you don’t scramble the eggs.
- Strain the mixture through a fine sieve to ensure a silky texture.
- Pour the mixture evenly into your ramekins.
- Pour hot water into the baking dish to come halfway up the sides of the ramekins (a water bath).
- Bake for 35–40 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove ramekins from the water bath and let them cool, then refrigerate for at least 4 hours (or overnight).
- Just before serving, sprinkle about 1 teaspoon of sugar over each custard.
- Using a kitchen torch, melt and caramelize the sugar until crisp and golden (or broil briefly in the oven if you don’t have a torch).
Serve with a small dollop of lemon foam, whipped cream or a few candied chestnuts on top for an extra touch of indulgence.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 396kcal (20%)Carbohydrates: 30g (10%)Protein: 7g (14%)Fat: 28g (43%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 258mg (86%)Sodium: 48mg (2%)Potassium: 255mg (7%)Sugar: 22g (24%)Vitamin A: 1223IU (24%)Vitamin C: 8mg (10%)Calcium: 140mg (14%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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