Roasted Chestnut Custard



  • 1/2 Cup  roasted, peeled chestnuts
  • 4 Cups  heavy cream
  • eggs
  • 1 Teaspoon  vanilla extract
  • 1 Teaspoon  coconut extract (optional)
  • 1/4 Cup  dried cherries
  • 2 Tablespoons  quartered and dried figs
  • 2 Tablespoons  dried strawberries
  • 1 Tablespoon  dried apple
  • 1 Tablespoon  dried pear
  • 1/2 Cup  port wine
  • 1 Tablespoon  sugar
  • 1 Teaspoon  chestnut honey
  • cinnamon stick
  • whole clove
  • 1 Teaspoon  cornstarch
  • 2 Tablespoons  butter
  • 1 Teaspoon  ground cinnamon
  • 1 Teaspoon  brown sugar
  • 2 Cups  small diced brioche bread

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:

750 calories

Dietary restrictions:

Low Carb Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 403g 619%
  • Carbs 164g 55%
  • Saturated 242g 1,211%
  • Fiber 7g 29%
  • Trans 1g
  • Sugars 39g
  • Protein 58g 116%
  • Cholesterol 2,171mg 724%
  • Sodium 1,158mg 48%
  • Calcium 936mg 94%
  • Magnesium 152mg 38%
  • Potassium 1,675mg 48%
  • Iron 9mg 50%
  • Zinc 6mg 42%
  • Phosphorus 1,167mg 167%
  • Vitamin A 16,102IU 322%
  • Vitamin C 46mg 77%
  • Thiamin (B1) 1mg 61%
  • Riboflavin (B2) 3mg 148%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 307µg 77%
  • Vitamin B12 4µg 61%
  • Vitamin D 12µg 3%
  • Vitamin E 13mg 67%
  • Vitamin K 38µg 47%
  • Fatty acids, total monounsaturated 118g
  • Fatty acids, total polyunsaturated 19g
See detailed nutritional info Have a question about nutritional data? Let us know.

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