Chestnut Custard

Heat the oven to 375 degrees Fahrenheit.

Drain the chestnuts and pat them dry with a clean towel. Place them into a two-quart saucepan with the milk. Heat over medium, bringing to a boil. Lower the heat and continue to simmer until the chestnuts are tender. This may take about an hour.

Remove the chestnuts from the milk and puree in a food processor until smooth. Place the puree in a large mixing bowl, adding the seven egg yolks, the Fontina, the Parmigiano, one cup of the bread crumbs, and some nutmeg. Season with salt and pepper.

Butter a Bundt pan and sprinkle with the remaining 1/4 cup of bread crumbs.

Whip the egg whites until they can hold soft peaks. Fold gently into the chestnut mixture.

Pour the mixture into the Bundt pan and place in the oven for about 40-45 minutes. A toothpick inserted into the thickest part of the custard should come out clean.

Remove from the oven and cool for about five minutes. Use a sharp knife to loosen it around the edges and then invert onto a plate. Grate Parmigiano over the top and serve it warm.