This is a classic English Custard flavored with chestnut puree, mixed 1:2 with Creme Chantilly flavored with Maraschino liqueur and some candied fruits. It's not beautiful, but it sure is tasty!
- Combine the egg yolks and the powdered sugar.
- Add the boiling milk.
- Cook over low heat until the mixture thickens enough to coat a spoon.
- Chill the Creme Anglaise while you prepare the remaining ingredients.
- Heat the Madeira and add the currants, sultanas, orange peel and cherries and soften them for about 5 minutes. Then drain the fruits.
- Soften the gelatin in cold water for 5 minutes, then warm it to make it completely fluid.
- Whip the cream and flavor it with the Maraschino. Stir in the liquid gelatin and chill.
- Stir the softened fruits and the chestnut puree into the Creme Anglaise. Now you have two big bowls of chilled goodness: the Creme Anglaise with chestnut spread and soaked fruits, and the Creme Chantilly with Maraschino and gelatin.
- Gently fold the Maraschino-flavored whipped cream into the Creme Anglaise preparation. This works best when all ingredients are cold.
- Line two charlotte molds with parchment paper. This can be time-consuming and complicated since charlotte molds don't have straight sides. It's OK to use tape to hold the parchment in place.
- The bottom of the mold will be the top of the pudding, so decorate it with candied cherry and orange peel to make a pretty design, then use a ladle to fill the mold.
- Chill until firm, or freeze.
- To serve, gently unmold and dust with powdered sugar, and surround with Marrons Glace if you have them.
Lorna and Annette both like this with crumbled cooked chestnuts replacing the candied fruits.
Maraschino Liqueur is NOT the juice from Maraschino cherries! It's a fine clear cherry liqueur that you usually find in a raffia-wrapped tall from Luxardo. Kirschwasser cherry brandy is completely different and too dry to substitute. Maraschino is also used in many excellent classic cocktails.
Escoffier Cook Book