Chestnut Pudding

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with the unsalted butter to prevent the pudding from sticking.
2. In a saucepan, combine the milk, sugar, and vanilla extract over medium heat. Stir frequently with a whisk until the sugar dissolves and the mixture is warm but not boiling. Remove from heat and set aside.
3. Place the roasted chestnuts in a blender or food processor. Pulse until you have a fine crumb or paste. If you don’t have a processor, mash them finely with a fork.
4. In a mixing bowl, beat the eggs with the salt and ground nutmeg until well combined. Gradually add this mixture to the milk mixture, whisking constantly to avoid cooking the eggs.
5. Add the chestnut paste to the milk and egg mixture. Stir until fully incorporated and smooth. This may take a bit of time, as the paste is thick.
6. Pour the mixture into the prepared baking dish. Place the dish in the preheated oven and bake for 40 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
7. To prevent a skin from forming on top, cover the dish loosely with aluminum foil after 20 minutes if desired.
8. Remove the pudding from the oven and let it cool slightly before serving. It can be served warm or cold, depending on your preference.
9. For added flavor, serve with a dollop of whipped cream and a sprinkle of cinnamon.