Mother-I was again brought back good things from a trip in Corsica and, in particular, of the chestnut flour ! I enjoy to make a dessert typically corsica, the side of a chestnut.

So here’s a little dessert without gluten, just perfect. I can tell you one thing is simply good ! My only concern is to not have to do more !!!

Flan corsica, the chestnut {gluten-free}

Ingredients (for 6-8)

  • 1 litre of fresh whole milk
  • 6 large eggs
  • 180 g of sugar cane
  • 150 g chestnut flour (corsica and bio for me !)
  • 1 vanilla pod


Preheat the oven to 180°.

Heat 3/4 of the milk in a saucepan with the vanilla pod split in two and scraped. Bring to a boil, stop the heat and leave to infuse for 10 min.

In a bowl, mix together the chestnut flour and the remaining milk.

In another bowl, beat the eggs with the sugar to obtain a mixture foamy.

Remove the vanilla pod, put new milk to a boil and pour immediately over mixture flour and milk. Mix well because the mixture will thicken.

Then pour this mixture over the eggs and stir.

Put the custard in a dish in a bain-marie and bake for 50 min.

Refrigerate 2 hours before serving.

Written by Doc

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