Creamy Corn And Chestnut Pudding

• 6 tablespoons (3/4 stick) butter
• 1/4 cup all purpose flour
• 3 cups half and half
• 5 cups frozen corn kernels (about 24 ounces), thawed
• 1/4 cup finely chopped shallot
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground white pepper
• 1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces
• 1/4 cup chopped fresh chives
• 6 large eggs

1. Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD:
2. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing.
3. Preheat oven to 375u0b0F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.

butter, flour, corn, shallot, salt, cayenne pepper, ground white pepper, chestnuts, fresh chives, eggs

Taken from www.epicurious.com/recipes/food/views/creamy-corn-and-chestnut-pudding-350475 (may not work)