Chestnut Flan Recipe

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One thing that I always look forward to around Christmas time is appearance of all the seasonal food in the shops. One thing that my Mum and I enjoy are chestnuts, which we both keep any eye out for when it reaches December.

I love roasted chestnuts, but the are a pain to peel; it takes ages to do, and I often end up breaking my nails in the process. For the chestnut flan I have therefore gone for the easy option and bought a box of pre-cooked and peeled chestnuts. It is a time saver, and means you flan is full of whole chestnuts instead of crumbly bits and pieces of shell.

Serves: 8
Kcal/Serving: 157 (based on the brands I used)
Cooking Time: 1 hour

Ingredients:

200g chestnuts (cooked and peeled)
125g Xylitol sweetener (or ordinary sugar if you prefer)
5 large eggs
1 pint soya milk
200g plain yoghurt

Instructions:


1. Beat eggs with the Xylitol.
2. Pour in the milk, then stir in the yoghurt and chestnuts.
3. Bake in a pre-heated oven.


Did You Know?

Flans started with the Romans, but the dishes were quite different from today; they were usually a savoury dish and a typical meal would be an eel flan.

When their empire expanded into Europe, flans came for the ride. They became very popular during the middle ages, with sweet flans starting to be devised, such as ones with custard based fillings.

In Britain, a flan is typically the filling of a pastry tart, but in countries such as France and Spain, it can also be a sweet custard baked in a mould. The term 'flan' actually comes from the old French word 'flaon', and means 'flat cake'.

#baking
#christmas
#food_wine
#recipes
#vegetarian
%wnlondon