Puding De Castañas Portuguese Chestnut Pudding Food

NESSELRODE PUDDING ( CHESTNUT PUDDING)

Steps:

• Dice glacéed and candied fruits into bits and mix into the Marsala.
• Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
• In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
• Separate the eggs and discard whites or save them for another recipe.
• Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
• Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
• Reduce heat and stir constantly until the custard thickens.
• Strain the custard through a sieve.
• Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
• Whip the cream until it is very stiff, and fold it carefully into the mixture.
• Pour it into a charlotte mold lined with cling wrap.
• Cover tightly with foil and freeze for 24 hours.

PUDING DE CASTAñAS (PORTUGUESE CHESTNUT PUDDING)

Steps:

• Heat 1/2 cup sugar and the rum in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Pour immediately into a metal ring mold and tilt to cover entire bottom with liquid caramel.
• Preheat oven to 325 degrees.
• Place the cream in a saucepan over medium heat and stir while heating, but do not let it come to a boil. Set aside.
• In a large bowl, beat the eggs, yolks and sugar until smooth and light yellow in color. Add vanilla and mix well.
• Add the chestnut puree and mix well. Pour the hot cream into the chestnut mixture and stir until smooth and all ingredients are incorporated evenly.
• Fit a dish towel in the bottom of a high-sided pan that will accomodate the ring mold. Place the metal ring mold in the pan, then place both on the oven rack.
• Pour the pudding mixture into the ring mold, then carefully pour the boiling water into the larger pan to a level that reaches halfway up the side of the ring mold.
• Bake pudding until set, about 1 hour or until a knife comes out reasonably clean. Cool flan on a metal rack, then refrigerate for at least 3 hours, but preferably overnight.
• To unmold, run a rubber spatula around edge of mold, all the way down to the bottom and all the way around.
• Place the serving platter over the mold, then quickly flip over so that the flan slips onto the serving plate.
• Scoop any leftover caramel onto the flan and serve.
• Note: you can also make these individually in small ramekins.