Crème Renversée à la Cevenole

Name: Crème Renversée à la Cevenole (Chestnut Custard)
Cuisine: France
Ingredients: sugar; whole eggs; hot milk; pale lemon-coloured; chestnuts; chestnuts; butter; milk; coffee custard; strong coffee; chocolate custard; chocolate; salt; egg-milk; water; cream; whipped cream; icing sugar; kirsch; custard

Chestnut Custard

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Stir 2 whole eggs and 4 yolks with 1 cup sugar until it is pale lemon-coloured