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Chestnut Souffle

"Fluffy goodness! This easy recipe calls for chestnut puree which can be found in most specialty food stores."
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1 h servings 258 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, beat the egg yolks until thick and lemon colored.
  3. In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.
  4. In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
  5. Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.

Nutrition Facts

Per Serving: 258 calories; 8.4 g fat; 35.7 g carbohydrates; 7.7 g protein; 217 mg cholesterol; 88 mg sodium. Full nutrition

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Read all reviews 4
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I baked this as a side dish of a game stew. We usually have chestnut puree for Christmas eve, but this is much better, because it is lighter. Next time, I might increase brandy to 1.5 - 2 Tbsp, ...

Just cooked it and it turned great. Had it as a side dish with game and quince compote.

A delicately-flavored souffle. I used a 5-ounce package of shelled chestnuts, pureed them in a food processor w yolks, milk, sugar, and one tablespoon of good liquor (rum). Folded the whites i...

I used hazelnuts instead of chestnuts. And I shucked and grind fresh nuts with a little water cause I didn't have puree. Could've been better if I had a better food processor but it was pretty ...