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Chestnut pudding | Party Kitchen ――Recipe transcription of party kitchen

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Ingredients

  • (A) Sweet chestnuts : 100g
  • (A) Milk : 50ml
  • (A) Honey : 5 tbsp
  • (A) Rum : 1 tablespoon
  • milk : 300ml
  • Fresh cream : 100ml
  • egg : Three
  • sugar : 100g
  • water : 10ml
  • Fresh cream (for caramel sauce) : 100ml
  • Whipped cream : as you like
  • Kanro-ni of chestnuts : as you like

Time required

120minutes

Procedure

  1. 1) Make marron cream 00:12

    Put (A) in a food processor and make it into a paste.

  2. 2) Mix eggs and marron cream 01:08

    Break the egg into a bowl, loosen it, add 1 marron cream and mix.

  3. 3) Mix milk and cream and heat 01:09

    Put milk and cream in a pan and heat it. Turn off the heat just before boiling.

  4. 4) Make marron pudding liquid 02:40

    Add 3 to 2 little by little and mix.
    After mixing everything, transfer to another bowl while sieving.

  5. 5) Pour into a container 03:27

    Pour the marron pudding liquid into the pudding container.

  6. 6) Steam 03:44

    Place a cloth on the bottom of a large pot, line up the pudding containers, and pour hot water into the pot. Cover the pot tightly with a cloth wrapped around the pot (up to about half the height of the pudding liquid), and heat on medium heat for 7 minutes. Then turn off the heat and steam for 10 minutes.

  7. 7) Refrigerate 04:51

    When the heat of the pudding is removed, cool it in the refrigerator.

  8. 8) Make caramel sauce 05:10

    Put sugar and water in a pan and heat on medium heat.
    When it turns golden brown, turn off the heat and add warm cream to the human skin. Turn the pan to make it a uniform color.

  9. 9) Finish 06:10

    Turn the pudding upside down in a bowl and remove it from the mold. Sprinkle caramel sauce on the pudding and decorate with whipped cream or sweetened chestnuts if you like.

Point

・ When making caramel sauce, add fresh cream through a strainer to prevent splashing. The cream is added later to stop the color.
・ When steaming pudding, spread a cloth on the bottom of the pot to prevent the pudding container from shaking due to boiling water.
・ When steaming the pudding, wrap a cloth around the lid of the pot to prevent water droplets that have fallen from the lid from entering the pudding.
・ Steaming time varies slightly depending on the size of the pot and the thickness of the pudding container. If the pudding is not solidified even after steaming for a long time, steam it again on low heat for about 5 minutes, turn off the heat, and steam for 5 minutes.
・ You may use the malon cream that is on sale.
・ When steaming in an oven, it can be done at 140 ° C in about 30 minutes.
-You can use plastic wrap instead of cooking paper to remove bubbles on the pudding liquid. It can be removed by scooping it with a ladle, lightly roasting it with a burner, or spraying it with alcohol.

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