Chestnut Souffle

1. 1

   In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.

2. 2

   In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.

3. 3

   In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.

4. 4

   Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.

No nutritional information available.

No additional tips available.