Description
This Eggnog Soufflé with Holiday Spices is a light and airy dessert that captures the cozy flavors of the season. Made with full-fat eggnog, aromatic nutmeg and cinnamon, and a delicate meringue base, this soufflé puffs up beautifully in the oven to create a festive and elegant treat perfect for holiday gatherings.
Ingredients
Scale
Soufflé Base
- 1 cup full-fat eggnog
- 3 large eggs, separated
- 3 tablespoons granulated sugar, divided
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter (plus more for greasing ramekins)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Prepare ramekins: Preheat your oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat the insides evenly with granulated sugar. Set them aside for later use.
- Cook the eggnog base: In a medium saucepan over medium heat, whisk together the eggnog, cornstarch, 1 tablespoon of granulated sugar, ground nutmeg, and ground cinnamon. Stir continuously until the mixture thickens slightly, which should take about 3 to 5 minutes.
- Add butter and vanilla, then yolks: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until the butter is fully melted and incorporated. Allow the mixture to cool slightly before whisking in the egg yolks one at a time to avoid cooking them.
- Whip egg whites: In a separate clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff and glossy peaks are achieved.
- Fold in egg whites: Gently fold about one-third of the beaten egg whites into the eggnog mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, maintaining as much air as possible.
- Fill ramekins: Spoon the soufflé mixture evenly into the prepared ramekins and place them on a baking sheet for stability.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the soufflés are puffed up and golden brown on top. Do not open the oven door during baking as this can cause them to deflate.
- Serve: Dust the soufflés with powdered sugar, if desired, and serve immediately to enjoy their light and airy texture.
Notes
- Do not open the oven door while the soufflés are baking to prevent them from collapsing.
- Serve immediately after baking, as soufflés will start to deflate quickly.
- You can use low-fat eggnog for a lighter version, though it may affect texture slightly.
- Make sure your mixing bowl and beaters for whipping egg whites are completely clean and dry for best volume.
- If you don’t have ramekins, use any small oven-safe dishes of similar size.
