Chestnut-Brandy Soufflé

FROM BON APPETIT (bonappetit.com)

(makes 8 servings)

1 (7.25-7.41oz) jar whole steamed chestnuts or vacuum-packed roasted chestnuts (peeled cooked chestnuts)
2tbsps water
3tbsps unsalted butter, room temp, divided
1/4cup sugar (for coating soufflé dish) + 14 tbsps sugar, divided
2cups whole milk, divided
4 large egg yolks
3tbsps cornstarch
1/4tsp salt
2tbsps Brandy (or Armagnac/Cognac if made by grapes)
1tsp vanilla extract
1 cup egg whites (about 8 large)
1/8tsp cream of tartar
Directions:

1. Blend chestnuts, 2tbsps water, & 1tbsp butter in processor until paste forms. Transfer mixture to small bowl. Cover & refrigerate.

2. Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide &3 3/4 inches deep) w/remaining 2tbsps butter.

3. Sprinkle dish with 1/4 cup sugar & tilt to coat bottom & sides evenly.

4. Whisk 1/4cup milk, egg yolks, 4tbsps sugar, cornstarch, & salt in medium bowl to blend.

5. Bring remaining 1 3/4 cups milk and 4tbsps sugar to simmer in heavy large saucepan.

6. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan.

7. Stir over medium heat until custard thickens & boils, about 3min. Remove from heat.

8. Add chestnut paste, brandy, & vanilla & whisk to blend well (some small pieces of chestnut paste will remain).

9. Position rack just below center of oven & preheat to 400°F.

10. Beat egg whites & cream of tartar in large bowl until soft peaks form.

11. Gradually add remaining 6tbsps sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish.

12. Place soufflé on small baking sheet. let stand at room temp.

13. Bake soufflé until puffed & just firm to touch in center, about 50min. Serve immediately with sauce.

http://www.bonappetit.com/magazine/2008/12/chestnut_armagnac_souffle_with_bittersweet_chocolate_sauce