Modern Chestnut Soufflé

Ingredients

• 0.25 cup Granulated sugar
• 2 tablespoons All-purpose flour
• 1 cup Chestnut purée
• 0.5 cup Whole milk
• 3 Large eggs (Whites only)
• 0.5 cup Heavy cream (For serving)
• 1 tablespoon Unsalted butter (For greasing ramekins)
• 1 tablespoon Granulated sugar (For coating ramekins)

Instructions

1. 1Preheat oven to 375°F (190°C). Grease two 6-ounce ramekins with butter and coat with sugar. Tap out any excess sugar. This will help the soufflés rise evenly.
2. 2In a saucepan, whisk together sugar and flour. Gradually add chestnut purée and milk, stirring constantly to avoid lumps. Cook over medium heat for 5 minutes, stirring constantly, until the mixture thickens into a smooth paste.
3. 3In a clean, dry bowl, beat the egg whites until stiff peaks form. Be careful not to overbeat.
4. 4Gently fold the beaten egg whites into the chestnut mixture in two additions, being careful not to deflate the whites. Divide the mixture evenly between the prepared ramekins. Bake for 30-35 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door during baking.
5. 5Serve immediately with a dollop of heavy cream.