![Baked chestnut egg custard with HB Pastis](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_183.jpg?0a3ed709f57f35220a2da4dda86eb7a9)
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.
© photo : Adobe Stock - Gaetan Soupa
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Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France