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Chestnut Souffle

  • 3/4 cup sugar
  • 3 Tbsps flour
  • 1 1/2 cup chestnut meat
  • 3/4 cup milk
  • 4 egg whites
Boil chestnuts, remove from shells. Mash. Mix sugar and flour and add chestnuts and milk gradually. Cook 5 minutes, stirring constantly. Beat egg whites until stiff, then cut and fold into the mixture. Turn into buttered individual molds. Set molds in hot water and bake in a slow oven for approximately an hour.
Submitted by Tess M May 23, 2009 7 min 65 min 72 min


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