Mediterranean cuisine for every day

Creme Caramel with chestnut

8 comments Nov 29th, 2009 | By | Category: Recipes

I discovered this recipe at the blog Bolliskitchen. It looked so tempting that I wanted to try it. Not only that I always wanted to do my own Creme Caramel,  but the use of chestnut in caramel sauce seemed just too tempting. It is a bit of work to peel the chestnuts, but it is certainly worth the efford. For chestnut lovers this sweet is a must.

Preparation time: 60-90 minutes
cooking time 40 minutes


  • 1/2 kilogram chestnuts
  • 500 ml milk
  • 2 eggs
  • 4 yolks of the egg
  • 150 gram sugar and some vanilla


Cut a slit into the shell of the chestnuts and let them sit in a water bath for 30 minutes. Preheat the oven to max. heat. Place the chestnut on a roasting try in the oven for 10 minutes. They will popp open.

take them out of the oven and peel them carefully.

Bring milk to boil and take off the heat. Stir eggs and a few spoons of sugar until they are creamy. Pour the hot milk into the egg-sugar mix.

Bring the remaining sugar to melt in a little pot on medium heat. No need to stir while the sugar melts. Once it has turned brown, carefully add some hot water while stirring. Add peices of chestnut to the caramel sauce. Mix.

Pour the caramel into little forms and let it cool down a bit. Then pour the milk-egg mix into the forms. Be carefull while pouring, so the caramel does not mix with the milk-mix.

Place the forms in a water basin and place them in the oven at 200 degrees centigrade.

Let it bake for 40 minutes. then let the forms cool down before you place them in the fridge over night.

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  1. Wow! I always get hungry when I come here. This time you’ve hit a weakness of mine, caramel. I love anything caramel or caramelized and this looks absolutely scrumptious! Yum :)

  2. What an awesome combo! That is a perfect fall/winter dessert!



  3. Waw,…Tobias!! Your dessert certainly looks beautiful & very festive!

    MMMMMMMMMMMMM,…a pice of food art!

  4. The creme caramel sounds delicious and is one of my favourite creams. I don’t make it often because it has too many eggs in it but I am tempted as I have some chestnuts in the freezer ready to be used.

  5. I would do this recipe with one minor change: I would keep the chestnuts whole and place one in each ramekin. Yum!

  6. Sure. That is possible too. Dome of mine broke while peeling, so it was a good way of using all the chestnuts, also the broken ones.

  7. Creme caramel is absolutely my favorite dessert. This is a wonderful version as the chestnuts sound divine and are perfect for the season.

  8. This looks so delicious! I’m honestly not a big fan of custardy desserts but this one looks so good with the chestnuts!

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