Brioza’s Chestnut Flan

• 1 cup chestnuts, chopped
• 1/4 cup turnips, diced
• 1/4 cup celery, diced
• 1/4 cup mushrooms, diced
• 1 shallot, diced
• 1 clove garlic, crushed
• 2–3 tablespoons whole butter
• 1/2 cup Madeira wine
• 2 1/2 cups heavy cream
• salt and pepper, as needed
• 5 whole eggs

In a saucepot over medium heat, melt the butter and add all of the vegetables. Sweat for 5–6 minutes. Add the chestnuts and cook an additional 2–3 minutes. Season as needed. Add the Madeira wine and just cook off the alcohol. Add the cream and simmer for 15 minutes. purée in a blender and strain through a chinois. Cool in an ice bath. Add the eggs to the chestnut cream. Butter 1–2 ounce molds and fill with the flan batter. Bake in a water bath for 25–35 minutes at 300 degrees F until set.

Chef Stuart Brioza
Tapawingo
PO Box 8
Ellsworth, MI 49729