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.