8 servings

Ingredients:

250 gr. (8.8 oz) cooked, pealed, finely diced chestnuts
2 cups low fat milk
1/2 of a cup brown sugar
3 tbsp. corn flour
1/4  tsp. salt
1 big egg and 2 extra yolks
2 tbsp. salted butter diced
1 tsp. Vanilla extract or 2 vanillin capsules
1 cup low fat Greek yogurt or low fat crème cheese
1/2  tsp. freshly cut nutmeg
pomegranate seeds for serving

Instructions:

In a blender, mash the chestnuts with the milk until the mixture is very smooth, for at least 2 minutes. In a medium saucepan, lightly mix the sugar with the corn flour and salt. Then add and lightly mix the egg and yolks. Add the milk to the mashed chestnuts and simmer over medium heat, stirring constantly, until the cream sets for about 8΄. Remove from the heat and add the butter and vanilla. Pass the cream through a fine sieve and divide it into bowls. Cover the surface with a piece food wrap. Leave the cream to cool completely in room temperature and then put it in the fridge. In a bowl, whisk the yogurt or cream cheese with the nutmeg. Serve with a spoonful of the mixture with the nutmeg and pomegranate seeds.