Pečeni mlinci sa limunom i kestenom -Baked mlinci with lemon & chestnuts
I take a traditional north Croatian dish and transform it entirely. Croatia, please don’t hate me until you try this for yourself!
  1. Put a large pot of water on to boil. Break the dried mlinci into 7-10cm pieces, drop into the boiling water, and allow to simmer for 1 minute. Drain and cool under cold running water. Drain again.
  2. Preheat the oven to 150°C.
  3. Combine the eggs and sugar and whisk until combined. Add the cream, lemon juice and zest and chestnuts. Combine well and set aside.
  4. Lightly oil or butter four shallow bowls. Place the drained mlinci into each bowl, distributing evenly. Allow for a few pieces to poke out the sides, as these will crisp up when they’re in the oven. Give the custard mixture a stir, then pour it evenly over the mlinci.
  5. Place the bowls onto a baking tray and bake for 15-30 minutes until just set. The cooking time depends on the depth of your bowls. When done, remove from the oven and allow to cool completely.
  6. Place the rosemary and 1 tsp caster sugar onto a chopping board. Chop finely and set aside.
  7. Sprinkle the caster sugar over each cooled baked custard. Brûlée with a torch, taking care not to burn any pieces of pastry that are poking out of the custard. Garnish with the chopped rosemary and sugar.
Recipe Notes

Get my recipe for mlince here.

To cook the chestnuts, score an X in the hilum (pale end) of each chestnut and roast at 240°C for 20 minutes. Alternatively, cut the X and boil them in water for 10 minutes. Once they’re peeled they’re ready to use. I used frozen Australian chestnuts as they were out of season when I made this recipe. They’re available at specialty providores and come already peeled.