Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
Brioza's Chestnut Flan
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