Chestnut Pudding with Nutmeg Whipped Cream

Source

serves 8 people

8 oz cooked, peeled chestnuts, roughly chopped
2 cups whole milk
1/2 cup sugar
3 tbsp cornstarch
1/4 tsp kosher salt
1 large egg,  plus 2 egg yolks
2 tbsp unsalted butter, cut into cubes
1 tsp vanilla extract

In a blender, puree the chestnuts with the milk until very smooth, at least 2 minutes. In a medium saucepan, whisk the sugar with the cornstarch and salt, then whisk in the egg and yolks. Stir in the chestnut milk and bring to a simmer over medium heat, stirring constantly, until bubbles break the surface of the pudding and it thickens, about 8 minutes. Remove from heat and whisk in butter cubes and vanilla. Pour the pudding through a fine sieve into a bowl and press a piece of plastic wrap onto the surface of the pudding. Let the pudding cool completely, then refrigerate until chilled.