Roasted Chestnut Pudding

Roasted chestnuts have long flavored British winter sweets, their earthy richness warming cold evenings. This pudding gently simmers them in milk before baking with honey and ripe pear for a soft, fragrant dessert.

Serves 4 · 30 min prep · 50 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 42g carbs
• 8g fat
• 3g fiber

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Ingredients

• 12 oz fresh chestnuts
• 1 1/2 cups whole milk
• 2 large eggs
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 medium ripe pear
• 1 tsp for greasing unsalted butter
• for garnish fresh mint leaves

Instructions

1. 1Preheat the oven to 400°F. Score the chestnuts, roast on a sheet pan until shells open and interiors are fragrant, 20 minutes. Cool slightly, peel thoroughly, and roughly chop.
2. 2Lower the oven to 325°F. Lightly butter four 6-ounce ramekins and place them in a larger baking dish.
3. 3Combine the peeled chestnuts and milk in a saucepan. Bring just to a simmer over medium heat, then reduce to low and cook, stirring, until the nuts are very soft, about 10 minutes.
4. 4Puree the warm chestnut-milk mixture in a blender until completely smooth and silky. Let cool 5 minutes so it does not scramble the eggs.
5. 5In a bowl whisk the eggs, honey, vanilla, and salt until uniform. Stream the slightly cooled chestnut puree into the egg mixture while whisking constantly.
6. 6Finely dice half the pear and fold the pieces into the batter for little bursts of fresh fruit. Thinly slice the remaining pear half for topping.
7. 7Divide the pudding mixture among the ramekins. Arrange a few pear slices on each surface. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
8. 8Bake until the puddings are set at the edges but still have a gentle wobble in the center, 25 to 30 minutes. Remove from the water bath and cool 10 minutes.
9. 9Serve warm or at room temperature, garnished with a fresh mint leaf. The texture should be soft and custardy, showcasing the roasted chestnut flavor with minimal added sweetness.