Roasted Chestnut Custard

Roasted Chestnut Custard
Staff Writer


Created by executive chef Beau MacMillan of elements restaurant in Scottsdale, Ariz., this recipe combines the traditional and loved flavors of Thanksgiving in a new and unexpected way.


Preheat the oven to 300 degrees

In a medium sauce pan, heat the chestnuts in the cream. Add the vanilla extract and coconut extract. Transfer the mixture to a blender and purée. Pass the purée through a fine sieve or a filter. Meanwhile, in a large mixing bowl,whisk the eggs together. Add the chestnut cream a little at a time until the eggs are tempered and the mixture is smooth. Pour the chestnut custard base into ramekins and place them in a large baking pan. Fill the pan halfway up with water. Cover the pan with foil and bake for 30-45 minutes or until the custard is firm. Remove the custard from the ramekins to serve.

Meanwhile, in a medium sauce pan, simmer the port wine, sugar, honey, and all of the dried fruit until the fruit is tender and the wine is reduced by 1/2.  In a small bowl, mix the cornstarch with just enough water to create a paste. Add the cornstarch mixture to the fruit and wine mixture. Cook until thickened.

Lower the oven to 325 degrees. In a mixing bowl over low heat, melt the butter. Add the cinnamon and brown sugar and then toss the diced brioche in the mixture. Bake the croutons at until crispy and brown, about 10 minutes. 

Place the warm custard on a warm plate. Top with winter fruit sauce and garnish with cinnamon croutons.


Calories per serving:

777 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 67g 103%
  • Carbs 34g 11%
  • Saturated 40g 202%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 20g
  • Polyunsaturated 3g
  • Protein 10g 20%
  • Cholesterol 362mg 121%
  • Sodium 188mg 8%
  • Calcium 159mg 16%
  • Magnesium 27mg 7%
  • Potassium 313mg 9%
  • Iron 2mg 9%
  • Zinc 1mg 7%
  • Phosphorus 198mg 28%
  • Vitamin A 760µg 84%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 1µg 10%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 7µg 9%
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