To accompany a poultry or game.

Preparation: 30 minutes

Cooking time: 30 minutes

Ingredients (for 6 people):

  • 4 eggs
  • 20 cl of cream
  • 10 cl of milk
  • 500 g of chestnut puree
  • salt and pepper


In a bowl, whisk 3 whole eggs and 1 egg yolk, add 20 cl crème fraîche 10 cl milk, salt and pepper. To the preparation thus obtained add 500 g of chestnut purée, mix. Butter small individual ramekins, fill with the preparation obtained. Cook in a bain-marie for about 30 minutes. Unmold each ramekin.