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 May 23, 2009
7 min
65 min
72 min