Prepare a rich custard by boiling the milk infused with the Tahitian vanilla pod. Gently pour the hot milk over the beaten egg yolks mixed with 50g sugar.
Thicken the custard over low heat, stirring constantly. Remove from heat just before it boils. Soak the gelatin sheets in cold water for 5 minutes, then add to the warm custard. Stir until fully dissolved, allow to cool completely, and strain to remove any undissolved particles.
Incorporate the vanilla-flavored chestnut cream and lightly whipped fresh cream into the cooled custard.
Flavor with aged Kirsch.
In a small saucepan, make a light caramel by dissolving the sugar cubes in a little water. Pour into a 1.25-liter Bavarois, ribbed, or charlotte mold, tilting to evenly coat the sides.
Pour the mixture into the prepared mold and refrigerate for several hours until fully set into a firm jelly.
To unmold, dip the mold in 50°C water for 30 seconds. Wipe dry, invert onto a serving dish.
Decorate the base with a ring of Chantilly cream and top with candied chestnuts. Serve immediately.
