Pour the milk into a frying pan. Cut the chestnut puree into pieces and add. Add the sliced vanilla stalk and let it all bubble up while stirring. Stir the egg yolks and sugar until the mixture is light in color, pour some of the chestnut milk into the egg mixture while stirring with a whisk, return to the frying pan and bring to a boil while continuing to stir. Remove the pan from the heat and continue stirring for 2 minutes. Then place in a baking dish to cool for 2-3 hours. Remove the vanilla pods. Fill into dessert bowls, put 2-3 drops of smoothly stirred heavy cream or sour half cream on the top of the cream and decorate with a wooden skewer. Tip: If desired, add 3 tablespoons of rum or cognac to the egg mixture.
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