Chestnut puddings

Chestnut puddings

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 510 kcal
, Fat: 32 g
, Carbohydrate: 46 g
, Protein: 8 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramel chestnuts

100 g sugar
2 tbsp water
1 pinch salt
250 g frozen peeled chestnuts, defrosted
1 ½ dl single cream
1 tbsp butter

Chestnut puddings

2 dl milk
1 dl single cream
2 tbsp Maizena cornflour
2 fresh eggs
2 tbsp sugar

Serve

40 g pecan nuts, roasted, coarsely chopped
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Utensils

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How it's done

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Caramel chestnuts

Without stirring, bring the sugar, water and salt to the boil in a wide pan. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat immediately. Add the chestnuts, mix. Add the cream and butter, simmer over a low heat until the caramel has dissolved. Reduce the caramel to a syrupy consistency for approx. 3 mins., allow to cool slightly.

Chestnut puddings

Place the milk and all the other ingredients up to and including the sugar in a measuring cup along with half of the caramel chestnuts, puree. Pour the mixture into a pan, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass through a sieve into a measuring cup and divide between the prepared ramekins, leave to cool. Cover and chill for approx. 2 hrs.

Serve

Carefully slide the tip of a knife around the edges of the chestnut puddings. Briefly dip the ramekins in hot water and turn out onto plates. Top with the nuts and the remainder of the caramel chestnuts.

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