Soup With Chestnut Custard
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Thick chestnut puree||1⁄3 Cup (5.33 tbs)|
|Clear consomme||5 Cup (80 tbs)|
|Grated orange peel||1 (Freshly)|
Fresh in season.
Preheat oven to 300°F.
Beat egg with egg yolks until light.
Stir in cream and chestnut puree.
Add nutmeg, sugar and salt.
Turn into a shallow greased baking dish.
Set in pan of hot water and bake until custard is firm.
Cut the cooled custard into tiny circles, diamonds or other fancy shapes.
Add wine to consomme and heat.
Garnish with the custard shapes and sprinkle with grated orange peel.
Serving size: Complete recipe
Calories 1245 Calories from Fat 703
% Daily Value*
Total Fat 80 g122.6%
Saturated Fat 46 g229.8%
Trans Fat 0 g
Cholesterol 828.3 mg276.1%
Sodium 3651.9 mg152.2%
Total Carbohydrates 48 g16%
Dietary Fiber 4.9 g19.4%
Sugars 8.1 g
Protein 46 g91.9%
Vitamin A 68.1% Vitamin C 57.7%
Calcium 29% Iron 30.4%
*Based on a 2000 Calorie diet