Chestnut flan

Chestnut flan

By
From
Basque
Serves
6
Photographer
Laura Edwards

Chestnuts are so popular in the Basque Country as they are found in abundance there. When they are in season, you will see them everywhere, including being roasted in the streets – that smell!

I can’t wait for the season to start as they are so versatile for cooking. They make a great addition to stews and salads, and are just wonderful in this flan recipe.

Ingredients

Quantity Ingredient
700g chestnuts
600ml full-fat milk
25g unsalted butter
1 vanilla pod, split and seeds scraped
250g caster sugar
2 whole free-range eggs
2 free-range egg yolks

Method

  1. Preheat the oven 220°C.
  2. Pierce the chestnuts and roast in the oven for 10–15 minutes. Cool and peel. Turn the oven down to 150°C.
  3. Put the chestnuts in the milk with the butter, vanilla seeds and pod and 100 g of the sugar. Cook for 20 minutes until the chestnuts are soft. Blend until smooth, then allow to cool a little before beating in the eggs and egg yolks. Set aside.
  4. Put the remaining sugar in a pan and heat very, very gently until the sugar dissolves, swirling the pan to help it caramelise evenly. Once it is a dark amber colour, pour it into the bottom of six 200 ml ramekins. Pour the chestnut mixture over the top, then cover each one with foil and place in a roasting tin.
  5. Pour boiling water around the outside of the ramekins so that it comes up about halfway, then bake in the oven for 15 minutes. Remove the foil and bake for a further 10–12 minutes until just set, but with a wobble in the middle.
  6. Allow to cool, then chill until ready to serve. Run a small sharp knife around the outside edge of each ramekin, then turn out onto plates and serve immediately.
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