Chestnut Blini with Maple Flan and Date Purée
By Christie Saali, Sidney Street Café
Serves | 6 to 8 |
- 6 eggs
- ½ cup milk
- ½ cup maple syrup
- 3 cups sweetened condensed milk
- 4 oz pitted dates
- 1¼ cups maple syrup
- 1 cup maple syrup
- ¾ cup peeled chestnuts
- 3 Tbsp cream
- 2/3 cup milk
- 2 Tbsp sugar
- 5 Tbsp butter, plus more to coat pan
- ¼ cup semolina flour
- 3 eggs, separated
| Preparation - Maple Flan | Preheat oven to 300ºF. Mix all ingredients. Fill eight 6-oz ramekins and place in roasting pan with water halfway up sides of ramekins. Bake for 1 hour, until flan is almost set (it should jiggle slightly). Let cool in roaster for 20 minutes. Transfer ramekins to refrigerator.
| Preparation - Date Purée | Heat dates and maple syrup in a pot for 5 minutes on low. Remove from heat and let cool. Purée in blender until smooth.
| Preparation - Chestnut Blini | Bring syrup to a simmer and add chestnuts. Simmer for 30 minutes. Strain off chestnuts and place in food processor. Purée into paste. Mix cream, milk, sugar, butter, flour and chestnut paste in a sauce pot. Bring to a boil. Remove from heat and let cool. In mixer, beat egg whites to stiff peaks. Add yolks to cooled milk mixture and fold in whites. Heat skillet to medium-high. Melt enough butter to coat bottom of pan. Drop batter by the spoonful into pan. Brown on both sides.
| To Serve | Spoon purée onto 8 dessert plates. Place blini on top of purée with flan on the side.