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.

6
Servings
690
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup roasted, peeled chestnuts
  • 4 Cups heavy cream
  • 4 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
  • 1 cinnamon stick
  • 1 whole clove
  • 1 Teaspoon cornstarch
  • 2 Tablespoons butter
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon brown sugar
  • 2 Cups small diced brioche bread

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.

Nutritional Facts

Total Fat
41g
59%
Sugar
21g
23%
Saturated Fat
18g
75%
Cholesterol
122mg
41%
Carbohydrate, by difference
66g
51%
Protein
16g
35%
Vitamin A, RAE
301µg
43%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
373mg
37%
Choline, total
45mg
11%
Fiber, total dietary
4g
16%
Fluoride, F
4µg
0%
Folate, total
94µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
273mg
39%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
367mg
24%
Vitamin D (D2 + D3)
2µg
13%
Water
143g
5%
Zinc, Zn
3mg
38%

Chestnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Chestnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.