Chestnut Pudding - egg yolk

Method

• Dissolve the gelatin in water.
• Use a microwave or immerse in hot water to completely dissolve.
• Set aside.
• Add eggs and granulated sugar to a bowl and mix (you could use a hand mixer).
• Add the marron cream and mix.
• Add the milk, heavy cream, and vanilla beans (pods included) to a pot and heat until the sides start to bubble.
• Remove the pot from heat, add the gelatin, and add the Step 3 mixture a little at a time.
• Pass through a tea strainer (I strain it twice).
• There will be bubbles on the top, so immerse the bowl in ice water to cool.
• After cooling for more than 30 minutes, it'll be creamy and have a beautiful chestnut color.
• Pour into the ramekins and chill in the refrigerator.
• This is the Bonne Maman chestnut cream I used.
• For the cream, whip 50 g of heavy cream, add 50 g of chestnut cream and whip until peaks form (I added 1 g of cocoa here).
• The spoon for the containers were too small for the chestnut chunks.
• It's too small and difficult to eat with.
• If you have the same containers I have, I recommend using a different spoon.