Ristorante Naldi
Ingredients and quantities

Quantities for 6-8 people:

  • 225g softened butter
  • 285g icing sugar
  • 6 whole eggs
  • 6 yolks
  • 100g bitter cocoa powder
  • 130g Castel del Rio chestnut flour
  • 325g cream

For the ice-cream

  • ½l milk
  • 3 egg yolks
  • 150g sugar
  • 5g stabilizer
  • 1 vanilla pod
Accompanying wines:
Romagna DOCG Albana Passito

Chestnut flan with vanilla ice-cream

Type of recipe: Desserts


Click on the photos to enlarge

Preparation method:

Soften the butter in a food processor using the appropriate utensil. Add the icing sugar, a little at a time, then the whole eggs and yolks and finally the cocoa powder and chestnut flour, again a little at a time. Gently pour in the cream, which should be at room temperature not cold. Butter and flour the individual moulds, pour in the mixture and cook in an oven for 8-10 minutes at 180°C. The middle of the flan should remain soft and liquid.

For the ice-cream: boil the milk with a vanilla pod, then add the eggs, sugar, stabilizer and cold milk and pour into an ice-cream maker.

Serve the flan warm with a scoop of ice-cream and a dusting of icing sugar.



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