Chestnut Souffles
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Chestnut Souffles
  Souffles    Chestnuts  
Last updated 6/12/2012 1:13:22 AM. Recipe ID 41760. Report a problem with this recipe.
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      Title: Chestnut souffles
 Categories: Desserts, Thanksgivin
      Yield: 6 Servings
 
      2 tb Unsalted butter
      2 tb Flour
      1 c  Milk
      8 oz Sweetened chestnut puree
      4 lg Eggs; separated
      2 tb Sugar
           Confectioner's sugar
 
  I formatted these recipes from the Holiday 1997 edition of "Colonial
  Homes" magazine. -- Portland Lisa
  
  Butter six 1 1/4-cup individual souffle dishes; coat with sugar and
  place in large shallow baking pan. Set aside.
  
  In large saucepan, melt butter over medium heat; stir in flour until
  smooth. Gradually blend in milk. Stirring constantly, gradually bring
  to a boil; reduce heat and simmer 5 minutes. Remove from heat; whisk
  in chestnut puree until smooth.*
  
  Preheat oven to 400 degrees. Whisk egg yolks into warm chestnut
  mixture.
  
  In large mixing bowl with mixer at medium speed, beat egg whites
  until soft peaks form; gradually add sugar and continue beating 30
  seconds longer. Fold one-fourth of the egg whites into the chestnut
  mixture to lighten mixture. Fold in remaining egg whites. Spoon
  mixture into souffle dishes.
  
  Bake 10 - 15 minutes or until tops are well puffed. Sprinkle with
  confectioners sugar and serve immediately.
  
  NOTES : * At this point you may allow chestnut mixture to stand until
  ready to serve.  Press plastic wrap directly to surface and let stand
  at room temperature.  Reheat chestnut mixture gently over low heat
  before completing souffles.




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Recipe ID 41760 (Apr 03, 2005)

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