Chestnut Souffle


  • 4 egg yolks
  • 1 cup chestnut puree
  • 1/3 cup white sugar
  • 3 tablespoons milk
  • 1 tablespoon brandy
  • 4 egg whites
  • 1 cup whipped cream


Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, beat the egg yolks until thick and lemon colored.

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In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.

In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.

Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.