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1
Put the milk and sugar in a pot and heat.
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2
When the sugar melts, turn off the heat and let it cool down.
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3
Add the milk and sugar to the chestnut paste and mix well.
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4
Add the beaten eggs and mix until smooth.
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5
(or use a blender).
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6
Strain and divide the liquid equally into ramekins.
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7
Bake in a hot water bath for 45-60 minutes in an oven preheated to 150C.
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8
(Pour hot water into a baking dish and arrange the ramekins).
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9
Chill the pudding and top with whipped cream or caramel sauce.
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10
It's also delicious with kuromitsu (brown sugar syrup) or maple syrup.
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11
Here's how to make the caramel sauce.
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12
Add the ingredients (granulated sugar and water) to a pot and heat over low.
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13
Watch it without stirring until the sugar starts to melt.
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14
If you stir before the sugar melts, the mixture will become cloudy.
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15
When the mixture starts to change color, it can burn very quickly, so be very careful while you're heating it.
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16
Remove from the heat and gradually add the 1 tablespoon of boiling water.
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17
If you add it all at once, it will splatter and could burn you, so add it a little bit at a time while mixing.
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18
It's hot, so be careful not to burn yourself.
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19
Adjust the final color of the caramel in Step 9.
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20
When it's done, let it cool and eat.
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21
Chestnut paste made with boiled chestnuts.
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22
This is really convenient I often use this non-dairy whipped cream.
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23
It's really convenient because it's already whipped.
