Super Easy Way to Making Delicious Baked Chestnut Pudding Made with Boiled Chestnut Paste

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Baked Chestnut Pudding Made with Boiled Chestnut Paste

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Below are the ingridients that are required to produce a heavenly Baked Chestnut Pudding Made with Boiled Chestnut Paste:

  1. Get 140 grams of Chestnut Paste.
  2. Prepare 150 ml of Milk.
  3. Provide 2 of Eggs (whole).
  4. Provide 1 tbsp of Sugar.
  5. Take 1 of Heavy cream, caramel sauce, etc.
  6. Provide of Caramel sauce.
  7. Provide 45 grams of Granulated sugar.
  8. Prepare 2 tsp of Water.
  9. Use 1 of heaping tablespoon Boiling water.

Done with the ingridients? Here are the steps on cooking Baked Chestnut Pudding Made with Boiled Chestnut Paste:

  1. Put the milk and sugar in a pot and heat. When the sugar melts, turn off the heat and let it cool down. Add the milk and sugar to the chestnut paste and mix well..
  2. Add the beaten eggs and mix until smooth. (or use a blender)..
  3. Strain and divide the liquid equally into ramekins..
  4. Bake in a hot water bath for 45-60 minutes in an oven preheated to 150℃. (Pour hot water into a baking dish and arrange the ramekins)..
  5. Chill the pudding and top with whipped cream or caramel sauce. It's also delicious with kuromitsu (brown sugar syrup) or maple syrup..
  6. Here's how to make the caramel sauce..
  7. Add the ingredients (granulated sugar and water) to a pot and heat over low. Watch it without stirring until the sugar starts to melt..
  8. If you stir before the sugar melts, the mixture will become cloudy..
  9. When the mixture starts to change color, it can burn very quickly, so be very careful while you're heating it..
  10. Remove from the heat and gradually add the 1 tablespoon of boiling water. If you add it all at once, it will splatter and could burn you, so add it a little bit at a time while mixing..
  11. It's hot, so be careful not to burn yourself. Adjust the final color of the caramel in Step 9..
  12. When it's done, let it cool and eat..
  13. Chestnut paste made with boiled chestnuts..
  14. This is really convenient I often use this non-dairy whipped cream. It's really convenient because it's already whipped..

Pour over pudding batter, dividing equally among moulds, then bake until risen and a skewer withdraws clean Meanwhile, for chestnut cream, whisk ingredients until soft peaks form, then refrigerate until required. Enjoy chestnuts in sweet and savoury dishes. Enjoy chestnuts in sweet and savoury dishes. They bring a caramelised nutty flavour to sprouts, Christmas puds, turkey stuffing, desserts and more. Paleo Chestnut Fruit Cake If the words "fruit cake" fill you with feelings of dread and obligation, just hear me out.

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