Chestnut crème brûlée with glazed chestnuts

Name: Chestnut crème brûlée with glazed chestnuts
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 500 g Whipped cream; 200 ml Milk; 7 Egg yolk (size M); 100 g + 2 tablespoons sugar; 250 g Chestnut purée; 100 g pre-cooked chestnuts; 100 g Cane sugar; 2 TABLESPOONS Raspberry sugar to decorate; 7-10 Tbsp Cling film; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

500 g Whipped cream
200 ml Milk
7 Egg yolk (size M)
100 g + 2 tablespoons sugar
250 g Chestnut purée
100 g pre-cooked chestnuts
100 g Cane sugar
2 TABLESPOONS Raspberry sugar to decorate
7-10 Tbsp Cling film
baking paper

Directions

1
Heat the cream and milk in a saucepan. Beat the eggs and 100 g sugar with the whisk of the hand mixer until white-creamy. Carefully stir in the cream mixture and chestnut purée. Rinse 10 flat oven-proof glasses (each with a capacity of approx. 200 ml) in cold water.
2
Place on a baking tray. Pour the mixture into the glasses and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 30 minutes. Take out of the oven, let it cool down on a cake rack for approx. 1 hour, cover with foil and put in a cool place for approx. 3 hours.
3
In the meantime, boil up 2 tablespoons of sugar with 4 tablespoons of water in a pan and let it boil down like syrup. Add the chestnuts and caramelise while turning until golden brown. Place on a plate lined with baking paper and allow to cool.
4
Sprinkle chestnut cream with cane sugar, caramelise with a gas burner until golden brown. Spread the chestnuts on top. Decorate with raspberry sugar.