for 4 people

Caramel chestnuts

100 g	sugar
2 tbsp	water
1 pinch	salt
250 g	frozen peeled chestnuts, defrosted
1 ½ dl	single cream
1 tbsp	butter

Chestnut puddings

2 dl	milk
1 dl	single cream
2 tbsp	Maizena cornflour
2	fresh eggs
2 tbsp	sugar

Serve

40 g	pecan nuts, roasted, coarsely chopped

How it's done

Caramel chestnuts

Without stirring, bring the sugar, water and salt to the boil in a wide pan. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat immediately. Add the chestnuts, mix. Add the cream and butter, simmer over a low heat until the caramel has dissolved. Reduce the caramel to a syrupy consistency for approx. 3 mins., allow to cool slightly.

Chestnut puddings

Place the milk and all the other ingredients up to and including the sugar in a measuring cup along with half of the caramel chestnuts, puree. Pour the mixture into a pan, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass through a sieve into a measuring cup and divide between the prepared ramekins, leave to cool. Cover and chill for approx. 2 hrs.

Serve

Carefully slide the tip of a knife around the edges of the chestnut puddings. Briefly dip the ramekins in hot water and turn out onto plates. Top with the nuts and the remainder of the caramel chestnuts.

Show complete recipe