Silky Chestnut and Orange Custards with Spiced Oat Crust
An original baked spoon dessert: silky chestnut and orange custards baked over a thin spiced oat crust and finished with a touch of honey and fresh zest. It offers a creamy texture, bright citrus aroma, and a delicate contrast between the crisp base and silky filling.
Ingredients
- 300 g unsweetened chestnut puree (suave and without trozos)
- 250 ml whole milk (at room temperature)
- 120 ml heavy cream (also llamada cream for batir)
- 3 unit large eggs (at room temperature)
- 90 g brown sugar (divided for base and relleno)
- 80 g rolled oats (for the crust)
- 45 g melted butter (for the crust)
- 20 g all-purpose flour (for ligar the crust)
- 2 cditas orange zest (divided)
- 45 ml orange juice (freshly squeezed)
- 1 cdita ground cinnamon (divided)
- 1 cdita vanilla extract (for the relleno)
- 1 pinch fine salt (for equilibrar sabores)
- 30 ml honey (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 oven-safe ramekins or individual baking dishes.
- 2
In a bowl, mix the rolled oats, all-purpose flour, 30 g of the brown sugar, 1/2 teaspoon of the ground cinnamon, a pinch of salt, and 1 teaspoon of the orange zest.
- 3
Add the melted butter to the oat mixture and stir until it resembles damp sand. Divide the mixture among the 6 ramekins and press gently to form a thin, compact base.
- 4
Bake the bases for 10 minutes at 180 °C / 350 °F until lightly golden. Remove from the oven and let them rest while you prepare the filling.
- 5
In another bowl, whisk the chestnut puree with the remaining brown sugar until smooth. Add the eggs one at a time.
- 6
Pour in the whole milk, heavy cream, orange juice, vanilla extract, the remaining orange zest, and the remaining 1/2 teaspoon ground cinnamon, then mix until smooth and creamy.
- 7
Divide the filling over the pre-baked bases. Place the ramekins in a deep baking tray and pour hot water around them until it reaches halfway up the sides to create a water bath.
- 8
Bake for 22 to 25 minutes at 160 °C / 320 °F, or until the custards are set around the edges but still slightly wobbly in the center.
- 9
Carefully lift the ramekins out of the water bath and let them cool for 10 minutes. Drizzle each portion with a little honey.
- 10
Serve warm or at room temperature, finishing with any remaining orange zest for extra citrus aroma.
Chef tips
For an even silkier texture, strain the filling before pouring it into the ramekins. Do not overbake if you want to keep the center creamy.
Substitutions
You can replace the honey with maple syrup. The heavy cream can be replaced with more whole milk, though the result will be less rich. If you do not have all-purpose flour, use the same amount of oat flour, keeping in mind the texture will change slightly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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