Chestnut Flan with Blueberry Compote
Chestnut flan with blueberry compote - Refined dessert for special occasions
Healthy, because
Even smarter
Nutritional values
Eggs, especially the yolk, contain a lot of vitamin A and biotin. These ingredients strengthen skin and hair and have a cell renewal effect.
If you can't get fresh blueberries, you can use the frozen variety for this dessert.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42.5 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11.7 mg | (12 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7.5 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 10.8 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 oz Chestnuts (cooked and vacuumed)
- 1 Tbsp sesame oil
- 1 split Vanilla bean
- 10 ozs goat milk (or cow's milk 2% fat)
- 6 ½ ozs Blueberries
- 1 ¾ ozs honey (5 TBSP.)
- 1 tsp rosemary (chopped)
- 2 Tbsps Blueberry juice (or apple juice)
- 2 eggs
- 2 egg yolks
- 1 oz coconut sugar (2 TBSP.)
Preparation steps
For the flan, cut chestnuts into thin slices. Heat oil in a pot. Fry chestnuts in it, turning, for 4 minutes over medium heat until golden. Add 1 pinch of freshl vanilla bean seeds and fry for 1 minute. Deglaze everything with goat's milk, puree finely with a hand blender and refrigerate the mixture for about 30 minutes.
Meanwhile, for the compote, wash berries and drain well. Put blueberries, 3 tablespoons honey, and rosemary in a pot and let it caramelize for 5 minutes. Deglaze with blueberry juice and then divide the blueberry compote into 4 ramekin type serving dishes (approx. 2 inches Ø).
Beat eggs with egg yolks, coconut sugar, and remaining honey. Fold in the chestnut mixture and pour the flan mixture into the ramekins. Fill the greased pan 2/3 full with hot water, place the ramekins in it and cook in the preheated oven at 150 °C / 300 °F for 45-55 minutes until the flan has set.
Remove and turn the flan out of the ramekins onto plates to serve.
