Easy Way to Make Speedy Marron Custard

Marron Custard Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

I wanted to make custard cream using seasonal sweet chestnuts. This cream hardens when cooled, so stop microwaving while you think it still needs a bit more cooking.

Here is the best “Marron Custard” recipe we have found until now. This will be really delicious.

Ingredients of Marron Custard

1. You need 100 grams of Kuri an (sweet chestnut paste) (https://cookpad.com/en/recipes/170074-kuri-an-sweet-chestnut-paste.
2. Prepare 2 large of (optional) sweet chestnuts in syrup.
3. Make ready 1 large of Egg.
4. You need 18 grams of Soft brown sugar.
5. Make ready 6 grams of Cornstarch.
6. Make ready 120 grams of Milk.
7. Take 1 of Rum essence or vanilla essence (to taste).

The flan is probably the most common dessert in Spain.A golden custard made of eggs, milk and sugar, there are variations of the humble flan all over Spain and indeed the Mediterranean.Traditionally it is cooked with vanilla, cinnamon and lemon zest, although there are.A marron glacé is a more elaborate way of preparing a chestnut as a sweet snack.

Marron Custard instructions

1. This is the recipe for the sweet chestnut paste I used for this custard: (https://cookpad.com/en/recipes/170074-kuri-an-sweet-chestnut-paste).
2. Combine the soft brown sugar and cornstarch in a bowl, and mix well with a whisk. Add 20 ml of the milk and mix well..
3. Add the egg into the batter from Step 2, and mix well. Add the sweet chestnut paste and mix..
4. Add the rest of the milk, a little at a time, into the batter from Step 3 and mix well until even..
5. Microwave uncovered for 1 minute and 30 seconds at 600 W. Remove from the microwave and mix with a whisk. Repeat once more. Mix thoroughly..
6. Check the texture of the cream, and microwave to your desired texture, if necessary. Add the finely chopped sweet chestnuts in syrup and the essence, and mix..
7. Tightly wrap the cream with plastic wrap without air pockets and thoroughly chill. Then it's done..
8. It's delicious to use as a filling for cream bread rolls, or for seasonal tarts..

You can also make this in a sauce pan.I used sweet chestnut paste, but you can use leftover kuri kinton from your New Year's.Marron Glacé Cream Custard With Figs In Marc De Cava.

These little treats are essentially candied chestnuts with a slight glaze on top.However, their origin is unclear whether from France or Northern Italy.Dip the marrons in the chocolate and place them on a cake cooler to harden.Store the marrons in an airtight container.To make the creme anglaise: beat the egg yolks with sugar.