Put the milk and sugar in a pot and heat. When the sugar melts, turn off the heat and let it cool down. Add the milk and sugar to the chestnut paste and mix well.
Add the beaten eggs and mix until smooth. (or use a blender).
Strain and divide the liquid equally into ramekins.
Bake in a hot water bath for 45-60 minutes in an oven preheated to 150℃. (Pour hot water into a baking dish and arrange the ramekins).
Chill the pudding and top with whipped cream or caramel sauce. It's also delicious with kuromitsu (brown sugar syrup) or maple syrup.
Here's how to make the caramel sauce.
Add the ingredients (granulated sugar and water) to a pot and heat over low. Watch it without stirring until the sugar starts to melt.
If you stir before the sugar melts, the mixture will become cloudy.
When the mixture starts to change color, it can burn very quickly, so be very careful while you're heating it.
Remove from the heat and gradually add the 1 tablespoon of boiling water. 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.
It's hot, so be careful not to burn yourself.
Adjust the final color of the caramel in Step 9.
When it's done, let it cool and eat.
Chestnut paste made with boiled chestnuts Recipe ID: 920429.
This is really convenient I often use this non-dairy whipped cream. It's really convenient because it's already whipped.
Story Behind this Recipe
I made this pudding using chestnut paste.
This pudding is not very sweet (adjust the amount of sugar to taste). When making the caramel sauce, I recommend adding a pinch of salt during Step 9. This will give the caramel sauce just a hint of saltiness. Be very careful not to burn yourself.