Cold-Infused Roasted Chestnut Crème Brûlée with Tart Lingonberry

Instructions

1. 1

   Roughly crush 200g roasted chestnuts into coarse, pebble-sized pieces. Place them into a clean container, pour in 400g heavy cream and 150g whole milk, press the chestnuts beneath the liquid surface, seal tightly, and chill in the refrigerator for 12 to 16 hours to cold-infuse.

   10 min

   Tip: Why this works: Hot steeping dissolves chestnut starches into the dairy, leaving the custard gluey and muddy. Cold infusion pulls out only the volatile roasted aromatics, nut oil, and delicate sugars, giving you a remarkably silky texture.

2. 2

   Set a fine-mesh sieve over a bowl and strain the mixture to remove the solids. Gently press the chestnuts with the back of a silicone spatula to extract the clinging cream, but do not force solids through. You should have 480g of infused liquid; top up with a splash of fresh cold milk if slightly short.

   5 min

   Tip: Do not squeeze too aggressively; we want the clean, fragrant fats, not a puree.

3. 3

   Preheat your oven to 150°C (300°F). In a medium bowl, gently whisk 90g egg yolks, 65g granulated sugar, 1.5g fine sea salt, and 2g vanilla bean paste until homogeneous and the sugar begins to dissolve—about 45 seconds without whipping air. Slowly pour in the strained chestnut dairy while whisking gently. Strain the custard through a fine sieve into a measuring pitcher to pop bubbles.

   10 min

   Tip: Whisk low and slow. Air bubbles create a spongy surface rather than a glassy, mirror-smooth bake.

4. 4

   Place four shallow 150ml (5 oz) ceramic ramekins into a high-sided roasting pan lined with a clean kitchen towel. Divide the custard evenly among the ramekins. Pour boiling water into the roasting pan until it reaches halfway up the ramekin sides. Bake at 150°C (300°F) for 35 to 40 minutes, until the edges are set and the center retains a gentle, uniform jiggle (internal temp should read 82°C / 180°F).

   40 min

   Tip: The kitchen towel insulates the bottoms of the ramekins from direct metal heat, preventing overcooking and rubbery rims.

5. 5

   While the custards bake, combine 120g lingonberries, 35g granulated sugar, 30g water, and 1g orange zest in a small saucepan over medium heat. Bring to a gentle simmer for 4 to 5 minutes until berries burst slightly and the syrup thickens into a glossy, loose spoonable glaze. Remove from heat and chill.

   10 min

   Tip: One-contrast upgrade: Chestnuts carry deep, sweet autumn earthiness. Lingonberry acidity pierces right through the dairy richness.

6. 6

   Carefully remove the ramekins from the water bath and set them on a wire rack to cool to room temperature (about 30 minutes). Once cooled, transfer them uncovered to the refrigerator to chill completely for at least 2 hours.

   120 min

   Tip: Let it cool. Future you deserves clean cuts. Torching a warm custard will melt the interior into soup.

7. 7

   Just before serving, blot any surface moisture with a paper towel. Sprinkle an even 7.5g granulated sugar (from the total 30g granulated sugar) over each custard. Torch with a kitchen blowtorch using circular motions until amber and bubbling. Let rest 2 minutes to crystallize, then top with a spoonful of cold lingonberry compote and a tiny pinch of 1g flaky sea salt.

   10 min

   Tip: Two thin layers of sugar torched sequentially will yield a cleaner, more delicate glass shatter than one thick heap.