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Chestnut Cream

  • 1/2 pound chestnuts
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 tablespoons granulated gelatine
  • 1/4 cup cold water
  • 1 tablespoon sherry wine
Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished beautifully with beaten cream.
Submitted by Cassyjean - Torrington, CT Jul 21, 2009 15 min 30 min 45 min

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