Flan de Castañas
Although the original recipe calls for making your own chestnut purée, I like to use the chestnut purée from Spain or France to make this custard because it has a wonderful nutty flavor and silkiness. I met a nun in Puebla who told me they coated the mold with a bit of butter and sugar and topped the flan with apricot jam. I took this idea and made an apricot caramel to cover the bottom of the pan, and it turned out to be an unexpectedly pleasant combination that showcased flan in a whole new way.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Combine 1 cup of the sugar and the water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly). Remove from the heat and whisk in the apricot preserves (be careful because it may splash and steam a little). Return to the heat and continue to stir until the jam is dissolved. Divide among 8 ramekins, swirling around to coat the bottoms and sides.
Step 2
Preheat the oven to 350°F.
Step 3
Place the milk in a saucepan. Scrape the vanilla bean with the tip of a knife over the pan, then add the pod to the pan as well. Cook over medium heat to scald the milk. Meanwhile, combine the eggs, egg yolks, and the remaining 1/2 cup sugar in a large mixing bowl, and place the mixing bowl on top of a towel to keep it from wobbling while you whisk in the hot liquid. Slowly strain about 1/2 cup of the hot milk mixture into the egg mixture while whisking. Strain the rest of the milk and whisk gently (try to prevent excess bubbles from forming) and add the chestnut purée, whisking until it’s smooth.
Step 4
Place the coated ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding. Divide the mixture among the ramekins. If there are any excess bubbles, remove them with a spoon before baking. Carefully pour hot water three-quarters of the way up the dish and cover loosely with aluminum foil. Bake until the flans are set along the edges but slightly jiggly in the center, 30 to 40 minutes. Remove from the oven and remove the ramekins with a towel or tongs. Let cool for 10 minutes, and then chill in the refrigerator for at least 6 hours (or overnight).
Step 5
To unmold, warm a small, sharp knife under hot water, dry it quickly, and run it around the edges of the ramekins. Dip the bottoms of the ramekins into very hot water for about 15 seconds and unmold onto a plate. The flan can be served chilled or at room temperature.
