CHESTNUT SOUFFLE

CHESTNUT SOUFFLE image

Yield 2 souffles

Number Of Ingredients 11

2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup canned sweetened chestnut spread or puree*
1/4 cup plus 2 tablespoons sugar
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter
1/2 cup all purpose flour
2 tablespoons brandy
1/4 teaspoon salt
1/2 cup chopped vacuum-packed chestnuts**
5 large egg whites, room temperature

Steps:

Place milk in heavy small saucepan. Scrape in seeds from vanilla bean. Bring to simmer. Remove from heat. Whisk chestnut puree, 1/4 cup sugar and egg yolks in medium bowl; set aside. Melt butter in heavy medium saucepan over medium heat. Add flour; stir 1 minute. Add milk mixture; whisk until mixture boils and thickens, about 8 minutes. Stir into chestnut mixture. Whisk in brandy and salt. Mix in chopped chestnuts. Cool 10 minutes. Preheat oven to 375. Butter and sugar two 4-cup souffle dishes. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Continue beating until stiff but not dry. Fold 1/3 of whites into warm souffle base. Fold in remaining whites. Divide batter between prepared dishes. Bake souffles until puffed and just beginning to brown, about 30 minutes. Spoon onto plates; serve immediately. *Known as creme de marrons; sold at specialty foods stores and some supermarkets. **Vacuum-packed chestnuts are sold at specialty foods stores and in the specialty foods section of some supermarkets.