A real holiday showstopper.
- 4 cup heavy whipping cream
- 2 vanilla beans (split in half lengthwise)
- 2 cinnamon sticks
- ½ cup granulated sugar
- 12 large egg yolks
- 78 gram Creme de Marrons (about 2/3 cup)
- 1 pinch kosher salt
- 8 tablespoon Turbinado sugar (divided)
Preheat oven to 300 degrees F.
In a small saucepan set over medium heat, combine cream, vanilla bean, cinnamon sticks, and sugar. Bring to a simmer, remove from heat, and cover. Let stand 15 minutes, then remove vanilla bean and cinnamon sticks.
In the container of a blender, add egg yolks. Turn to low speed, and slowly pour in cream mixture. Add the creme de marrons and salt; blend until combined.
Divide chestnut mixture evenly between 8 (6‑ounce) ramekins. Place ramekins in a baking dish, and fill dish with water until about halfway up the ramekins.
Bake until custard is set, about 45 minutes. Carefully remove from oven, let cool to room temperature in water; remove from water and refrigerate at least 1 hour.
Position oven rack 6 inches from broiler. Preheat oven to broil. Top each custard evenly with 1 tablespoon sugar. Broil in groups of 4 until sugar is melted and
lightly browned, about 5 minutes. You may alternatively use a small blowtorch to individually brown each of them.