Place all the ingredients, apart from the chestnut purée and egg yolks into a pan and bring to the boil. Simmer until the rice is soft. Add the egg yolks and the chestnut purée and cook until it starts to thicken, and remove from the heat.

Just before serving, sprinkle with caster sugar and place under a hot grill until the caster sugar is golden brown and caramelised.

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