Chestnut Soufflé

• 1 cup chestnut puree
• 1/4 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 3 large egg yolks
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Butter and sugar for ramekins

Steps

1. 1 Preheat oven to 375°F and butter four ramekins, coating with sugar.
2. 2 In a bowl, mix chestnut puree, sugar, nutmeg, and egg yolks until smooth.
3. 3 In a separate bowl, beat egg whites and cream of tartar to stiff peaks.
4. 4 Gently fold vanilla extract and egg whites into chestnut mixture.
5. 5 Divide mixture among prepared ramekins.
6. 6 Bake for 20-25 minutes, until soufflés are risen and golden.
7. 7 Serve immediately for best texture.

Equipment

• ramekins
• mixing bowls
• hand mixer or stand mixer

Variations

• Add a tablespoon of orange zest to the chestnut mixture for a citrus twist.

Substitutions

• If chestnut puree is unavailable, use sweet potato puree as a substitute.

Pairings

• Perfect alongside a cup of hot coffee or a glass of dessert wine.

Nutrition

Tips

• Do not open the oven door while baking to prevent soufflés from deflating.
• For a make-ahead option, prepare up to step 5 and refrigerate for up to 4 hours before baking.

Storage

Best served immediately; soufflés can be briefly held in a warm oven if necessary.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with a dollop of whipped cream or a drizzle of caramel sauce.

FAQ