Chustnut pudding

 

The earliest known record of a recipe for marron glacés was written by the French at the end of 17th century in Louis XIV’sVersailles court. Produced mostly in France, Northwest of Spain and North of Italy.

I find chustnuts when I walk around in the forest. They are widely used for cooking where produced, boiled with water and garnished with anissete liquor it’s simply delicious.

Pudding, flam, or cream caramel how it’s called depending the country it’s a subtle way to use the fruit. Boiled, crushed and mixed with eggs, cream, suger and cinnamon. Put the mix in the mould and into boiling water until thick. Other way is not using  eggs but jelly. Decorated with chocolate or caramel (dulce de leche) is sweet alternative.

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