Maple Caramel Creams with Candied Chestnuts

Name: Maple Caramel Creams with Candied Chestnuts
Total time: 12 h 50 min
Yield: 6
Cuisine: European, Mediterranean, Swiss
Ingredients: 0.333 cup sugar; 4 tablespoons Maple syrup; 2 cups cream; 4 egg yolks; 1 cup sugar (scant); 4 cups Chestnuts (peeled)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Maple Caramel Creams with Candied Chestnuts

Save

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

ready in 12 h. 50 min.

Ready in

Calories:

726

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	726 kcal	(35 %)
Protein	6.47 g	(7 %)
Fat	34.47 g	(30 %)
Carbohydrates	100.13 g	(67 %)
Sugar added	52.76 g	(211 %)
Roughage	7.83 g	(26 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	400.94 mg	(50,118 %)
Vitamin D	1.28 μg	(6 %)
Vitamin E	1.09 mg	(9 %)
Vitamin B₁	0.27 mg	(27 %)
Vitamin B₂	0.56 mg	(51 %)
Niacin	2.88 mg	(24 %)
Vitamin B₆	0.43 mg	(31 %)
Folate	75.25 μg	(25 %)
Pantothenic acid	1.27 mg	(21 %)
Biotin	7.9 μg	(18 %)
Vitamin B₁₂	0.42 μg	(14 %)
Vitamin C	42.05 mg	(44 %)
Potassium	616.3 mg	(15 %)
Calcium	108.11 mg	(11 %)
Magnesium	40.33 mg	(13 %)
Iron	1.48 mg	(10 %)
Iodine	29.04 μg	(15 %)
Zinc	1.24 mg	(16 %)
Saturated fatty acids	19.89 g
Cholesterol	232.16 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

For the caramel cream: 0.333 cup
sugar; 4 tablespoons
Maple syrup; 2 cups
cream; 4
egg yolks

For the chestnuts: 1 cup
sugar (scant); 4 cups
Chestnuts (peeled)

print shopping list

Product recommendation

To peel the chestnuts, cut slits in them and roast at 200°C, 400°F, gas 6 for 20-30 min until the shells open up. Then it is quite easy to remove the shells.

Preparation steps

Caramelise the sugar in a pan until light brown. Stir in the maple syrup, simmer for a few minutes then stir in 1/3 of the cream. Remove from the heat and leave to cool.

Transfer to a bowl and place over a cold bain marie. Beat in the egg yolks one at a time using an electric hand whisk on the highest level. Whip the remaining cream and fold it in. Pour the creme into moulds and freeze over night.

To make the chestnuts, caramelise the sugar in a pot until it is brown. Add the chestnuts, gradually add 300 ml water, cover with a lid and simmer on a low heat for around 20 min. Stir carefully every so often so that the chestnuts do not crumble.

Carefully remove the nuts from the liquid and reduce this to a syrup. Leave to cool and then return the nuts to the pot.

Knock out the caramel creme onto dessert plates (quickly dunk the moulds in hot water), garnish with the nuts and the syrup and serve immediately.