Nut Custards with Berry Puree

Halve the chestnuts crosswise and put in boiling water for 20 minutes. Drain, rinse and remove shell and skin.

Mash the chestnuts in a bowl to a crumbly mass.

Separate the egg. Beat the egg white with sugar until stiff.

Beat the softened butter with the egg yolks until creamy, then stir in the chestnuts and hazelnuts and fold in the egg whites.

Butter 4 ramekins and sprinkle with sugar. Fill with the nut mixture and wrap tightly with aluminum foil.

Set ramekins in a large baking dish and add water to about 1.5 cm (approximately 1/2 inch) below the rim. Bake for 30 minutes on lowest rack in an oven preheated to 200°C (approximately 400°F).

Heat berries with a little water and simmer for 5 minutes. Puree the berries with lemon zest, juice and powdered sugar to taste.