100g St Nectaire
8 egg yolks
100g powdered sugar
100g chestnut puree (unsweetened)
10cl Chestnut liqueur
1l sour cream
Prepare the day before:
Mix the egg yolks, sugar, chestnut puree, St Nectaire, chestnut liqueur and sour cream in this order.
Bake at 100 °C for 1 1/2 hour (do not bake at a higher temperature)
Before serving, sprinkle with brown sugar and broil.