Fondant à la Chataigne des Cévennes

Chestnut fondant
(authentic Cévennes recipe from the Ferme de Vimbouches at 48240 St Frézal de Ventalon)

Ingredients :

500 g chestnut cream
100 g butter
4 eggs

Mode of operation:

Mix the cream and melted butter.
Stir in the eggs one after the other, continuing to stir.
Pour everything into a buttered AND floured mould. The preparation at the bottom of the mould should be about 2 cm thick.
Bake in the oven at a rotating heat thermostat 4-5 for 25 to 30 minutes.

Serve with a Muscat de Beaumes de Venise!