Chestnut Flan with Caramel

Heat the sugar in a pan over medium heat until it melts and turns golden brown.

Quickly pour half of the caramel into 4 ramekins.

Pull the remaining caramel into fine threads on baking paper and let them harden completely.

Preheat the oven to 150°C (top and bottom heat) and prepare a deep baking tray or roasting pan for the water bath.

Bring the milk to a boil in a saucepan.

Thoroughly whisk the eggs with the chestnut purée and cocoa powder until smooth.

Gradually pour the hot milk into the chestnut-egg mixture while stirring and mix until even.

Fill the mixture into the prepared ramekins.

Place the ramekins in the water bath and bake in the oven for about 75 minutes, until the flan is set.

Remove the ramekins, let them cool, then chill the flan in the refrigerator for 4–6 hours.

Run a small knife around the edge of the flan, invert onto plates, and garnish with the caramel threads.