Chestnut pudding

It's no secret that I absolutely love chestnuts and jump at the chance to enjoy chestnut desserts.  So when I saw an easy chestnut pudding recipe from Saveur recently, I had to set the Christmas cookies aside and make time to try it!

I popped open one of my prized jars of Clement Faugier steamed chestnuts (I stock up when I see it in sale at Williams-Sonoma) and made the pudding in no time.  You basically blend chestnuts with milk, making a chestnut milk, in effect.  Since I love the simple combination of chestnut with vanilla, I sliced open a vanilla bean and added the seeds to this milk.  This is then cooked with a thickener of cornstarch and eggs until a pudding forms.

Once the pudding chills and is ready to serve, I whipped up some heavy cream to dollop on top.  Instead of garnishing with a dusting of grated nutmeg as suggested, I continued with the vanilla theme and added some more vanilla bean seeds into my whipped cream.  Since the chestnut pudding itself is so flavorful, the vanilla-scented whipped cream is a welcome contrast.  

My one regret is not cooking my pudding a little longer because mine wasn't as thick as it should have been.  It's pretty typical of me; once a pudding mixture thickens and I spot a speck or two of cooked egg white in the mix, I get nervous and end up taking it off the stove a little too early.  It's something for me to work on in 2016.  But flavor-wise, this pudding is bound to put a smile on any chestnut-lover's face!  

This pudding was described as the best part of a mont blanc and I totally agree.  What a simple, do-able, way to enjoy the flavors of that classic (and complicated) dessert! Every spoonful of the pudding packs a ton of chestnut flavor - it's sweet, creamy, and just delicious.  If you want to stretch the mont blanc theme a little further, how about sprinkling some crushed meringue cookies on top?

So amidst all the Christmas cookies we're baking and eating, I'm glad I took a little break to enjoy something slightly different, this full-on chestnut pudding! 

When I make a pudding like this, I'm reminded that a fine-mesh sieve is my best friend in such an endeavor.  You'll be able to strain out (and leave out) any inevitable bits of cooked egg to get a nice, smooth and silky pudding.

I recommend being patient and cooking the pudding under medium-low to low flame. As I said, I should have cooked my pudding a few minutes longer for a thicker consistency.  

I recommend making the pudding a day ahead so it has plenty of time to chill in the fridge.  I found it very tasty when it's nice and cold.  There's so much chestnut flavor and I also loved seeing the specks of vanilla beans and tasting it in the pudding.  A topping of vanilla-bean whipped cream makes it a bit more luxurious...it's lovely, and just a little goes a long way.

I might love chocolate but I think I'd swap my chocolate pudding for this chestnut one if asked to choose!

Now I had leftover chestnuts from the jar I opened for this.  I was tempted to make another batch of this pudding but with all the Christmas cookies to be baked and eaten, I decided to go the savory route and made a pot of chestnut soup!

Recipe:

Chestnut Pudding
Adapted from Saveur

- For 6-8 servings - 

8 oz. cooked, peeled chestnuts, roughly chopped (I used the jarred variety)
2 cups whole milk
1 vanilla bean
1/2 cup sugar
3 tablespoons cornstarch 
1/4 teaspoon kosher salt
1 large egg, plus 2 large egg yolks
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
2/3 cup heavy cream, chilled

Place chestnuts and milk into a blender.  Split open the vanilla bean and scrape about three-quarters of the seeds out using a sharp paring knife (reserving the rest for the whipped cream), adding it to the chestnut and milk.  Puree until very smooth, about 2 minutes or so.

In a medium saucepan, whisk the sugar, cornstarch and salt together.  Whisk in the egg and egg yolk next.  Stir in the chestnut milk mixture and bring to a low simmer, cooking under medium-low heat while stirring or whisking constantly.  Continue until bubbles break the surface of the pudding and it thickens, about 8 minutes.   Remove pan from the heat and stir in the butter and vanilla extract.  Strain the pudding through a fine mesh sieve into a bowl.  Cover the pudding by placing a piece of plastic wrap directly on top of the pudding.  Let cool and refrigerate until thoroughly chilled.  

Before serving, whip heavy cream with the reserved vanilla bean seeds (as well as a touch of sugar and vanilla extract, if desired) just until semi-stiff peaks form, when cream is still pillowy soft.  Divide pudding into serving bowls and top each with a dollop of vanilla whipped cream.