Chestnut Souffle

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

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