Stavischeck’s Chestnut Soufflé Pudding

• 2 pounds chestnuts, peeled
• 5 ounces confectioner's sugar
• 3 ounces butter
• 8 egg yolks
• 6 egg whites

Cook 2 pounds of peeled chestnuts in light vanilla flavored syrup. Press them through a sieve; add 5 ounces of confectioner’s sugar and 3 ounces of butter to the purée. Dry it over a hot fire. Thicken the purée with 8 egg yolks and finish it with the whites of 6 eggs (beaten to a stiff froth). Poach in buttered molds in a Bain Marie (water bath). Serve with Crème Anglaise. Serves 8.

Chef Tom Stavischeck
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824