->Creme Brulee 15 <-

10 ounces heavy cream

1/2 teaspoon cinnamon

8 ounces chestnut puree

1 1/2 ounces chocolate, chopped or dark, unsweetened chocolate chips

2 ounces sugar

Beat the chestnut puree to lighten it. Whip the cream (not stiffly);

fold in cinnamon, chestnut puree and chocolate. Divide among 4

heat proof ramekins and smooth level. Chill 1 hour. Preheat broiler.

Sprinkle sugar on the Brulee evenly; broil until bubbly. Serve

immediately.