Chestnut Cream

Creme de Marrons

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Chestnuts
  • The Yolks of 2 Eggs
  • 2 Tablespoonfuls of Butter
  • A Pint of Cream
  • A Pint of Milk
  • ⅓ Cupful of Powdered White Sugar


Shell the chestnuts and blanch them, and pound sufficient quantity to make two ounces reduced to flour. Or roast two dozen Chestnuts and peel them (which is far better), and pound them till very fine, and blend with a little Milk till you have a thick paste. Add the yolks of two eggs, well beaten, and two tablespoonfuls of the best butter. Beat well, and add powdered white sugar. Beat all this very light, and put into one pint of boiling Milk, or half Milk and half Cream. Let it boil for about ten minutes, and then take off, strain, decorate in a glass dish, and serve cold. This is the true Creole Creme de Marrons.