If you have leftover marron cream that you bought for spreading on bread, you can use it to make a pudding. Here is a recipe for a pudding that allows you to enjoy the gentle flavor of chestnuts.

Recipe

for marron pudding

Ingredients for marron pudding

- 30 g marron cream * "Bonne Maman Marron Cream" is used
- 90 ml milk
- 10 g sugar
- 1 egg
- Whipping cream or cocoa powder to taste

How to make marron pudding

1. Mix marron cream, milk and sugar together well. 2.


Add beaten egg and mix. 3.


3. Scrape the mixture through a colander or strainer.


4. Pour the mixture evenly into two heatproof cocottes (capacity: approx. 100 ml).


5. Line a frying pan with kitchen paper and place the cocottes on the paper. Pour boiling water into the cocottes, being careful not to let it get into the cocottes (to about half the height of the cocottes).


6. Cover the pan, bring to a boil over medium heat, and steam over low heat for about 7 minutes. When the center of the cocotte is firm when inserted a bamboo skewer, it is ready.



7. Top with whipped cream or cocoa powder if desired. It can be served while still warm or after cooling.


The pudding steamed to a mild brown color has a rustic flavor with the gentle sweetness of marron cream and a rough texture. It has a caramel-like aroma and richness that lingers. It can be served on its own, but we recommend topping it with whipped cream, cocoa powder, or chocolate sauce for a more lively flavor.


Marron pudding has a mild flavor that is not too overpowering. Try it when you want to make a pudding that is a little different from the usual.