Steps to Make Perfect Marron Custard

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, marron custard. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Marron Custard is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Marron Custard is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have marron custard using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Marron Custard:

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

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Instructions to make Marron Custard:

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.

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