Chestnut Flan with Blueberry Compote

Ingredients

• 30 g chestnuts (cooked and vacuum‑sealed)
• 1 tbsp Sesame oil
• a pinch of freshly grated tonka bean
• 325 ml goat milk (or cow milk; 3.5% fat)
• 150 g blueberries
• 75 g honey (5 tbsp)
• 1 tsp rosemary (chopped)
• 2 tbsp blueberry juice (or apple juice)
• 2 Eggs
• 2 egg yolks
• 30 g coconut palm sugar (2 tbsp)

Instructions

1. 1.

   Slice the chestnuts into thin rounds. Heat oil in a saucepan. Sauté the chestnut slices, turning them, for 4 minutes over medium heat until golden‑yellow. Add a pinch of freshly grated tonka bean and cook for another minute. Deglaze with goat milk, then puree the mixture with an immersion blender until smooth. Chill for about 30 minutes.

2. 2.

   Meanwhile, wash the berries and let them drain well. In a saucepan combine blueberries, 3 tbsp honey, and rosemary; caramelize for 5 minutes. Deglaze with blueberry juice, then divide the compote into four small ramekins (about 6 cm diameter).

3. 3.

   Whisk the eggs with the yolks, coconut palm sugar, and remaining honey until frothy. Fold in the chestnut mixture and pour the flan batter into the ramekins. Fill a baking pan with water to two‑thirds height, place the ramekins inside, and bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 45–55 minutes until the flan is set.

4. 4.

   Remove from the oven and pour each flan onto a plate before serving.