Chestnut Flip Recipe

Soften chestnuts

Place chopped chestnuts in a small heatproof bowl. Pour 120 ml hot water over them, add 2 tbs granulated sugar and 1 tsp light soy sauce. Cover and let steep 10 minutes to soften and loosen flavor.

Transfer the chestnuts and soaking liquid to a blender. Purée until very smooth (30–60 seconds). If needed, add an extra tablespoon of hot water to help blending. Set aside.

Infuse milk

In a medium saucepan combine 3 cups whole milk, 60 ml evaporated milk, sliced ginger, 1 star anise and 1 tsp fine salt. Warm over medium-low heat until just below simmer (steam rising, small bubbles at edges), about 6–8 minutes. Do not boil.

Remove from heat and let steep 10 minutes to allow ginger and star anise to infuse. Taste and adjust salt if needed. Strain the milk through a fine sieve into a clean bowl, pressing gently on solids to extract flavor. Discard solids.

Temper eggs

In a medium bowl, whisk together 2 whole eggs and the optional extra yolk until homogenous. Slowly whisk in the warm, strained milk a little at a time (about 2–3 tbs at a time) to temper the eggs, preventing curdling. When half the milk has been added, whisk in the remaining milk until fully incorporated.

Stir in the puréed chestnuts and their soaking liquid, 1 tbs Shaoxing wine, and 1 tsp Chinese five-spice powder. Mix until uniform. Taste and add the brown sugar or rock sugar syrup (2 tbs) gradually to reach desired sweetness.

Gently cook the mixture

Return the combined mixture to the saucepan and warm gently over low heat, stirring constantly with a wooden spoon or rubber spatula. Heat to 75–80°C (170–176°F) — it should thicken slightly and coat the spoon, but do not boil or let it scramble. This should take 5–8 minutes. Remove from heat immediately once slightly thickened.

Optional: For an even silkier texture, strain the warm mixture through a fine-mesh sieve or chinois into a clean container to remove any tiny bits.

Divide the Chestnut Flip into 2–3 warmed cups or small bowls. Garnish each serving with a light sprinkle of toasted sesame seeds, a sliver of preserved kumquat or candied orange peel, and a cinnamon stick if desired. Serve warm to celebrate sharing and good fortune.