Sweet Chestnut Crème Brûlée
Sweet Chestnut Crème Brûlée
A Taste of Autumn Forest: Rich Chestnut Crème Brûlée
Indulge in the essence of autumn with this Marron Crème Brûlée! The subtle sweetness of chestnuts combined with the satisfying crunch of caramelized sugar creates a delightful experience that will sweeten your day. Recreate the joy of cracking into a crème brûlée right at home! (Recipes from ‘The World’s All Recipes’ and ‘10000 Recipes’)
Chestnut Crème Brûlée Ingredients- 450g Heavy cream
- 1/2 Vanilla bean (or 1/2 tsp vanilla extract)
- 80g Chestnut paste
- 100g Milk
- 40g Granulated sugar (for the custard)
- 1 Pinch of salt
- 5 Large egg yolks
- Brown sugar, for topping
- Roasted chestnuts (sweetened), for garnish
Cooking Instructions
Step 1
Begin by preparing your roasted chestnuts. Cut the sweetened roasted chestnuts into quarter pieces and arrange them neatly in your oven-safe ramekins. This ensures they are well-distributed within the crème brûlée.
Step 2
In a medium bowl, place the chestnut paste. Gradually add the milk, a little at a time, and whisk until you achieve a smooth, lump-free mixture. It’s important to mix slowly to ensure the chestnut paste is fully incorporated.
Step 3
In a saucepan, combine the smooth chestnut paste mixture from step 1, heavy cream, and the split vanilla bean (seeds scraped into the mixture). Gently heat the mixture over low heat until it is just about to simmer around the edges – do not boil. Remove from heat, discard the vanilla bean pod, and let it cool slightly.
Step 4
In a separate bowl, whisk together the egg yolks, granulated sugar, and the pinch of salt. Mix with a whisk until well combined and the sugar has started to dissolve. Avoid over-whisking.
Step 5
Slowly temper the egg yolk mixture by gradually whisking in the warm chestnut cream mixture from step 2. Add the warm cream just a little at a time while continuously whisking the yolks. This gradual process prevents the egg yolks from scrambling and ensures a smooth custard base.
Step 6
Strain the custard mixture through a fine-mesh sieve into a clean container. This step removes any small lumps or bits, ensuring an exceptionally smooth texture. Carefully pour the strained custard into the prepared ramekins containing the chestnuts.
Step 7
Place the filled ramekins into a larger baking dish. Carefully pour hot water into the baking dish, coming about halfway up the sides of the ramekins to create a water bath (bain-marie). Bake in a preheated oven at 150°C (300°F) for 30 to 40 minutes, or until the edges are set and the centers are still slightly jiggly. A skewer inserted near the center should come out clean.
Step 8
Once baked, carefully remove the ramekins from the water bath and let them cool at room temperature. Then, refrigerate for at least 2-3 hours until thoroughly chilled. Just before serving, sprinkle an even layer of brown sugar over the chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Enjoy the satisfying crack of the caramelized sugar with the creamy chestnut custard!
