This festive season, try your hand at this authentic Spanish chestnut custard recipe from Chef Carlos Montobbio, head chef of ESQUINA.
Chef Carlos’s Chestnut Custard recipe
For the custard
300ml chestnut paste
10 egg yolks
2 egg whites
6 pcs 250ml oven-safe custard moulds
For the caramelised chestnuts
- Take two bowls. Mix the egg yolks and whites in one, and cream and milk in the other. Combine the two mixtures, then add chestnut paste into the mix.
- Pour the mixture into the moulds, then submerge the bottom of the moulds in a half-filled tray of water at room temperature.
- Place the tray into the oven and bake at 90 degrees Celsius for 30 mins until the custard attains a jelly-like texture. The custard is now cooked – remove the moulds from the oven and keep warm.
- To make caramelised chestnuts, add sugar and water into a frying pan and stir until it reaches 117 degrees Celsius. Add the chestnuts and stir the mixture to coat each piece evenly with the caramel. Whilst doing this, remove the pan from the stove to prevent the caramel mixture from crystallising. Once the chestnuts are coated evenly, return the pan to the stove to let them caramelise slowly. When the chestnuts turn golden brown, remove them from the stove. Once cool, keep them in a dry, air-tight container to retain its crunchiness.
- To serve, remove the custard from 1 mould and place it on a flat plate. Crush the caramelised chestnuts into small pieces and sprinkle liberally over the custard to garnish. Serve immediately.