Chestnut Pudding | Creamy Winter Dessert with Chestnut Puree

Cut a crosswise slit in each chestnut shell; unscored chestnuts can burst while boiling. Boil in plenty of water for 20 minutes, until a fork pierces one easily. Remove the pot from the heat, but leave the chestnuts in the water. Take them out one or two at a time and remove both the outer shell and inner brown skin.

Blend 300 g of the peeled chestnuts with 300 ml of the milk until smooth. Set aside the remaining 50 g in larger pieces for topping. The puree should fall slowly from a spoon; if it is too thick, add 50 ml more milk.

Bring the remaining milk and sugar to a boil, add the chestnut puree, and stir for 4 minutes. Slowly pour in the dissolved starch in a thin stream, stirring constantly. Reduce the heat and stir for 10 minutes, scraping the bottom. Chestnut starch thickens the milk quickly; remove the pudding from the heat as soon as it coats a spoon.

Divide the pudding among bowls. Smooth the tops with the back of a wet spoon and let cool uncovered. Top with the reserved chestnut pieces before serving.