Home > RECIPES > Baked chestnut egg custard with HB Pastis
 

Baked chestnut egg custard with HB Pastis

Ingredients:

Serves 4

•    1 liter of milk
•    2 glasses of chestnut flour
•    1 glass of sugar
•    2 eggs, separated (the whites beaten until stiff)
•    6 sugar cubes for caramelising
•    1 small glass of HB Pastis

 

Preparation:

Blend the flour into the milk over a low heat. Cook while gently stirring. As soon as it begins to boil, add the sugar, the two egg yolks, the stiffly-beaten egg whites and then the HB Pastis.
Place into a caramelized mold and cook in the oven in a water bath.