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Flan aux Marrons
Baked Custard with Chestnuts
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
French flans are based either on custard mixtures or on pastry cream. They can be baked in pastry, like the ‘flan’ of Champagne; in a caramelized dish, as here, or in a plain buttered dish, like ‘far breton’, whose alternative name is ‘flan breton’.
Ingredients
| fresh or |
Method
Make the caramel: in a heavy-based pot, heat the sugar in the water until dissolved; then boil steadily to a deep brown caramel. Immediately pour it into the cake pan, tilting the pan to coat the base and sides with a thin, even layer of caramel. Leave to cool and set.
Meanwhile, peel fresh chestnuts* and simmer them in lightly salted water for 20-25 minutes or until tender. Drain fresh