Flan De Castañas Andaluz – Andalusian Chestnut Custard Recipe by Laura
Cooking Instructions 30 - 40 minutes 1 Chestnuts: Cook the chestnuts on low in a pot with half of the milk (300 ml) and half (100g) of the sugar, cinnamon and the lemon rind for around 20 minutes until they are soft. 2 Caramel: Heat the sugar and water until it reaches a golden colour and is pourable. Remove from the heat and stir. Share between 8 – 10 moulds, swirling around so lines the sides and bottom. Be careful not to get on one’s skin. 3 Preheat the oven at 180°C. 4 Chestnuts: Once cooked, remove the cinnamon stick and the lemon rind. Blend the mixture into a smooth cream. If it is a little too thick add a splash of milk. Beat the eggs together with the remaining milk and sugar. 5 Add the chestnut cream and continue beating until the mixture is well combined. Pour into the moulds and bake in a water bath for around 20 - 25 minutes until set. Leave to cool and turn out onto a dish. Serve with crushed chestnuts, cream and/or berries such as strawberries and a glass of sherry on the side. 1 Chestnuts: Cook the chestnuts on low in a pot with half of the milk (300 ml) and half (100g) of the sugar, cinnamon and the lemon rind for around 20 minutes until they are soft. 1 Chestnuts: Cook the chestnuts on low in a pot with half of the milk (300 ml) and half (100g) of the sugar, cinnamon and the lemon rind for around 20 minutes until they are soft. 2 Caramel: Heat the sugar and water until it reaches a golden colour and is pourable. Remove from the heat and stir. Share between 8 – 10 moulds, swirling around so lines the sides and bottom. Be careful not to get on one’s skin. 2 Caramel: Heat the sugar and water until it reaches a golden colour and is pourable. Remove from the heat and stir. Share between 8 – 10 moulds, swirling around so lines the sides and bottom. Be careful not to get on one’s skin. 3 Preheat the oven at 180°C. 3 Preheat the oven at 180°C. 4 Chestnuts: Once cooked, remove the cinnamon stick and the lemon rind. Blend the mixture into a smooth cream. If it is a little too thick add a splash of milk. Beat the eggs together with the remaining milk and sugar. 4 Chestnuts: Once cooked, remove the cinnamon stick and the lemon rind. Blend the mixture into a smooth cream. If it is a little too thick add a splash of milk. Beat the eggs together with the remaining milk and sugar. 5 Add the chestnut cream and continue beating until the mixture is well combined. Pour into the moulds and bake in a water bath for around 20 - 25 minutes until set. Leave to cool and turn out onto a dish. Serve with crushed chestnuts, cream and/or berries such as strawberries and a glass of sherry on the side. 5 Add the chestnut cream and continue beating until the mixture is well combined. Pour into the moulds and bake in a water bath for around 20 - 25 minutes until set. Leave to cool and turn out onto a dish. Serve with crushed chestnuts, cream and/or berries such as strawberries and a glass of sherry on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creole Smothered Pork Chops California Farm Eggplant and Snowpeas in Bacon Cornbread!! 🌽 Creole Smothered Pork Chops California Farm Eggplant and Snowpeas in Bacon Cornbread!! 🌽 Chickpea Bhel Sprouts bhel VAGHARELI ROTLI IN Buttermilk In 5 minutes Wai Wai Snack Crispy Corn Cutlet Easy pizza bread Cornbread!! 🌽 Chowmein Bengali Shingara Matar Mushroom Chickpea Bhel Sprouts bhel VAGHARELI ROTLI IN Buttermilk In 5 minutes Wai Wai Snack Crispy Corn Cutlet Easy pizza bread Cornbread!! 🌽 Chowmein Bengali Shingara Matar Mushroom