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

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Party Kitchen-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) Make marron cream 00:12
Put (A) in a food processor and make it into a paste.
2) Mix eggs and marron cream 01:08
Break the egg into a bowl, loosen it, add 1 marron cream and mix.
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) 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) Pour into a container 03:27
Pour the marron pudding liquid into the pudding container.
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) Refrigerate 04:51
When the heat of the pudding is removed, cool it in the refrigerator.
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) 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.