Chestnut Rum Crème Recipe
Ingredients
1 cup chopped matrons
1/4 cup dark rum
2/3 cup sugar
1/3 cup water
5 egg yolks, well beaten
1 1/2 cups heavy cream, whipped
Directions
Chop marrons and place in a bowl.
Pour in rum and marinate marrons for several hours.
Boil sugar and water for 5 minutes and pour in a fine, steady stream over beaten egg yolks, beating constantly.
Cook in the top of a double boiler until custard thickens.
Chill.
Drain marrons and sprinkle 1/4 cup on the bottom of mold.
Fold whipped cream into custard and add remaining 3/4 cup of marrons.
Pour into mold, cover and freeze for several hours, or overnight.
Pour in rum and marinate marrons for several hours.
Boil sugar and water for 5 minutes and pour in a fine, steady stream over beaten egg yolks, beating constantly.
Cook in the top of a double boiler until custard thickens.
Chill.
Drain marrons and sprinkle 1/4 cup on the bottom of mold.
Fold whipped cream into custard and add remaining 3/4 cup of marrons.
Pour into mold, cover and freeze for several hours, or overnight.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
