Chocolate Creme Brulee
Beat the chestnut puree until light. Fold into the cream,
along with the cinnamon and chocolate. Divide evenly among 4 heat
proof ramekins and smooth the surfaces. Chill 1 hour.
Sprinkle sugar evenly on the surface of each ramekin. Using a blow torch, flame the sugar until lightly browned.
Serve immediately.
Serves 4.