500 grs. Of cream
100 grs.sugar
6 eggyolks

For the chestnut pureé
100 grs. Instant chestnut purée
150 c/c warm water
30 grs. Sugar

for the cover (gratin):
100 grs. Brown sugar

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Boil the cream with half of the sugar listed above. Aside, mix the egg yolks with the other half of sugar in a bowl.

Pour hot cream over the eggyolks very slowly until everything is put together. Hydrate the chestnut with water and sugar and put it into a stainless steel pan, take it to moderate heat for 5 minutes and add the cream.

Fill little pop over pans or little bowls with the preparation and water bath cook it at 140ºC for 25 minutes. Take it out from the oven and let it chill for 2 hours. Sprinkle with brown sugar and grate before serving.