Sformato di Castagne (Savory Chestnut Custard)

1. 1

   Heat oven to 375 degrees F. Drain the chestnuts and place into a 2 quart saucepan with the milk and place over medium heat and bring to a boil.

2. 2

   Lower the heat and simmer until tender, about an hour.

3. 3

   Remove the chestnuts and mash with a fork or puree in a food processor until a smooth puree is formed.

4. 4

   Place puree in a large mixing bowl and add the 7 yolks, the fontina the Parmigiano, 1 cup of the breadcrumbs and the nutmeg and season with salt and pepper.

5. 5

   Butter a bundt pan and sprinkle with remaining bread crumbs.

6. 6

   Whip the egg whites to soft peaks and carefully fold into the chestnut mixture.

7. 7

   Pour the mixture into the prepared pan and place pan in the oven for 40 to 45 minutes, until a tooothpick pierced at the thickest part leaves just clean.

8. 8

   Remove from the oven and allow to cool 5 minutes.

9. 9

   Using a sharp knife, carefully loosen the edges around the outside and inside perimeters and invert onto a plate.

10. 10

    Grate Parmigiano over and serve warm.

* Per serving · 4 servings · Values may vary.