Baked chestnut egg custard with HB Pastis
• 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
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
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.
Only available in France