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Soup With Chestnut Custard Recipe
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Thick chestnut puree||1⁄3 Cup (5.33 tbs)|
|Clear consomme||5 Cup (80 tbs)|
|Grated orange peel||1 (Freshly)|
Serving size: Complete recipe
Calories 1175 Calories from Fat 712
% Daily Value*
Total Fat 81 g124.1%
Saturated Fat 46 g229.8%
Trans Fat 0 g
Cholesterol 828.3 mg
Sodium 16188.2 mg674.5%
Total Carbohydrates 48 g16.1%
Dietary Fiber 4.9 g19.4%
Sugars 13.5 g
Protein 28 g56.7%
Vitamin A 68.8% Vitamin C 49.1%
Calcium 29.7% Iron 20.5%
*Based on a 2000 Calorie diet
Preheat oven to 300°F.
Beat egg with egg yolks until light.
Stir in cream and chestnut puree.
Add nutmeg, sugar and salt.
Turn into a shallow greased baking dish.
Set in pan of hot water and bake until custard is firm.
Cut the cooled custard into tiny circles, diamonds or other fancy shapes.
Add wine to consomme and heat.
Garnish with the custard shapes and sprinkle with grated orange peel.