Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1 cup milk
- 5 Tablespoons sugar, plus more for dusting
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 3/4 cup unsweetened chestnut puree (see note below)
- 2 Tablespoons brandy
- 1 teaspoon vanilla
- 4 large egg yolks
- 1 Tablespoon unsalted butter
- 5 large egg whites
- 1 pinch salt
- .
- Brandy Custard Sauce:
- 1 cup milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1 piece vanilla bean (1-1/2 inches long), split and scraped
- 6 large egg yolks
- 3 Tablespoons brandy
Preparation:
Heat oven to 375 degrees. Butter eight to ten 4-ounce souffle dishes with a pastry brush and dust lightly with sugar. Bring 3/4 cup milk to a boil in a medium saucepan.
Meanwhile, whisk 3 tablespoons sugar, flour, cornstarch, and 1/4 cup milk in a medium bowl to combine. Slowly whisk in the hot milk, and return mixture to the saucepan. Bring to a boil and cook for 1 to 2 minutes. Remove from heat and add the egg yolks, one at a time, whisking thoroughly after each additon. Add the chestnut puree, brandy, and vanilla. Stir well to combine.
In a large bowl, whisk the egg whites until they form soft peaks. Add a pinch of salt and 2 tablespoons sugar; continue whisking until stiff peaks form. Whisk one-third of the whites into the chestnut mixture, then fold in remaining whites. Divide mixture between souffle dishes. Run your thumb along the inside edge of each dish to remove any spilled batter. Transfer to oven and bake for 10 to 12 minutes (8 minutes if using a convection oven). Remove from oven.
Just before serving, poke a hole in the top of each souffle and pour in 2 tablespoons brandy-custard sauce. Serve immediately.
Brandy Custard Sauce:
In a heavy-bottomed medium saucepan, over medium heat, scald milk, cream, 6 tablespoons sugar, and vanilla bean. Meanwhile, whisk together 6 tablespoons of sugar and egg yolks. Temper egg yolks by adding about one-third of the milk mixture to the yolks, whisking constantly. Combine egg mixture with remaining milk in saucepan and continue whisking until thickened over low heat. The custard sauce is done when it coats the back of a spoon. Allow to cool to room temperature and add brandy. (Makes 3 cups)
Yield: 8 to 10 souffles
Note:
Due to their high moisture content, fresh chestnuts are quite perishable and should be kept covered and refrigerated, and should be eaten fairly quickly. Fresh chestnuts must be skinned of its peel and papery skin, and then boiled. Canned unsweetened whole chestnuts and chestnut puree are convenient substitutes for fresh ones.
Per serving: 384 Calories (kcal); 26g Total Fat; (61% calories from fat); 7g Protein; 28g Carbohydrate; 288mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1-1/2 Other Carbohydrates
Recipe Source: Martha Stewart Living Cookbook by Martha Steward Living Magazine (Clarkson-Potter)
Reprinted with permission.
Meanwhile, whisk 3 tablespoons sugar, flour, cornstarch, and 1/4 cup milk in a medium bowl to combine. Slowly whisk in the hot milk, and return mixture to the saucepan. Bring to a boil and cook for 1 to 2 minutes. Remove from heat and add the egg yolks, one at a time, whisking thoroughly after each additon. Add the chestnut puree, brandy, and vanilla. Stir well to combine.
In a large bowl, whisk the egg whites until they form soft peaks. Add a pinch of salt and 2 tablespoons sugar; continue whisking until stiff peaks form. Whisk one-third of the whites into the chestnut mixture, then fold in remaining whites. Divide mixture between souffle dishes. Run your thumb along the inside edge of each dish to remove any spilled batter. Transfer to oven and bake for 10 to 12 minutes (8 minutes if using a convection oven). Remove from oven.
Just before serving, poke a hole in the top of each souffle and pour in 2 tablespoons brandy-custard sauce. Serve immediately.
Brandy Custard Sauce:
In a heavy-bottomed medium saucepan, over medium heat, scald milk, cream, 6 tablespoons sugar, and vanilla bean. Meanwhile, whisk together 6 tablespoons of sugar and egg yolks. Temper egg yolks by adding about one-third of the milk mixture to the yolks, whisking constantly. Combine egg mixture with remaining milk in saucepan and continue whisking until thickened over low heat. The custard sauce is done when it coats the back of a spoon. Allow to cool to room temperature and add brandy. (Makes 3 cups)
Yield: 8 to 10 souffles
Note:
Due to their high moisture content, fresh chestnuts are quite perishable and should be kept covered and refrigerated, and should be eaten fairly quickly. Fresh chestnuts must be skinned of its peel and papery skin, and then boiled. Canned unsweetened whole chestnuts and chestnut puree are convenient substitutes for fresh ones.
Per serving: 384 Calories (kcal); 26g Total Fat; (61% calories from fat); 7g Protein; 28g Carbohydrate; 288mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1-1/2 Other Carbohydrates
Recipe Source: Martha Stewart Living Cookbook by Martha Steward Living Magazine (Clarkson-Potter)
Reprinted with permission.
