Roasted Chestnut Custard

Roasted Chestnut Custard
Staff Writer

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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.

Directions

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.

Nutrition

Calories per serving:

644 kcal

Daily value:

32%

Servings:

6
  • Carbohydrate, by difference 61 g
  • Protein 13 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 997 IU
  • Vitamin A, RAE 255 µg
  • Vitamin C, total ascorbic acid 10 mg
  • Vitamin D 60 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Alcohol, ethyl 2 g
  • Ash 3 g
  • Calcium, Ca 267 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 95 µg
  • Cholesterol 99 mg
  • Choline, total 47 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 16 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 5 g
  • Fluoride, F 4 µg
  • Folate, DFE 128 µg
  • Folate, food 46 µg
  • Folate, total 97 µg
  • Folic acid 51 µg
  • Fructose 3 g
  • Glucose (dextrose) 3 g
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lactose 5 g
  • Lutein + zeaxanthin 38 µg
  • Magnesium, Mg 69 mg
  • Maltose 1 g
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 267 mg
  • Potassium, K 469 mg
  • Proanthocyanidin 4-6mers 22 mg
  • Proanthocyanidin 7-10mers 12 mg
  • Proanthocyanidin dimers 2 mg
  • Proanthocyanidin polymers (>10mers) 21 mg
  • Proanthocyanidin trimers 10 mg
  • Retinol 247 µg
  • Selenium, Se 27 µg
  • Sodium, Na 298 mg
  • Starch 26 g
  • Sucrose 3 g
  • Sugars, total 16 g
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 3 mg
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D3 (cholecalciferol) 2 µg
  • Water 152 g
  • Zinc, Zn 2 mg
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