Light and Airy Eggnog Soufflés for Festive Family Nights

There’s something magical about a soufflé rising perfectly in the oven, and when you bring the cozy, spiced flavor of eggnog into the mix, it becomes a truly special holiday dessert. These eggnog soufflés are as light as air with just the right balance of warm nutmeg and vanilla. It’s perfect for Christmas gatherings, winter brunches, or when you want something fancy yet comforting. I love serving this to my kids right out of the oven with a dusting of powdered sugar they think it’s a snow-topped cloud!

Why You’ll Love This Dish

• It’s a light, festive dessert that doesn’t feel too heavy after a big meal.
• It uses eggnog, a holiday favorite, in a totally new way.
• Kids love how it puffs up in the oven, and it’s a great way to get them excited about baking.
• Surprisingly easy for such an elegant presentation!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

What is Needed

• 1 cup eggnog
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter (plus more for greasing)
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F. Grease 4 ramekins with butter and dust lightly with sugar.
2. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in eggnog until smooth. Cook 2-3 minutes until thickened. Remove from heat and stir in nutmeg, salt, vanilla, and egg yolks.
3. In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and beat until glossy stiff peaks form.
4. Gently fold the egg whites into the custard base in batches, being careful not to deflate. Spoon the mixture evenly into the prepared ramekins.
5. Place ramekins on a baking sheet and bake for 14-16 minutes, until puffed and golden. Dust with powdered sugar and serve immediately.

Top Tips

• Make sure your egg whites are whipped to stiff peaks for maximum lift.
• Don’t open the oven door while baking soufflés are sensitive to temperature drops.
• Serve immediately; they begin to deflate shortly after baking.
• Grease and sugar your ramekins thoroughly to help the soufflés rise evenly.
• Room temperature egg whites whip better than cold ones.

Recipe Variations

• Add a splash of bourbon or rum to the custard for a grown-up version.
• Use cinnamon or cardamom instead of nutmeg.
• Swap in chocolate eggnog for a twist.
• Top with whipped cream instead of powdered sugar.
• Dairy-Free: Use a plant-based eggnog and vegan butter.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• This recipe is indulgent, but you can lighten it with low-fat eggnog or use 2 egg yolks instead of 3.

Recommended Equipment

• 4 white ramekins
• Electric hand mixer
• Medium saucepan
• Whisk
• Mixing bowls
• Baking sheet
• Fine mesh sieve

Serving Suggestions for Special Occasions

Make it more festive or presentation-ready:

• Garnish with edible gold dust or tiny rosemary sprigs dusted in powdered sugar for a snowy look.
• Serve in oversized ramekins for a dramatic holiday table centerpiece.

Make Ahead Tips

You can make the custard base a few hours ahead and refrigerate it. Just let it come to room temperature before folding in the egg whites.

Troubleshooting Tips

Helpful for beginners to identify and fix common problems:

• “Soufflé didn’t rise?” Try using room-temperature eggs and be sure your ramekins are properly greased and sugared.
• “Soufflé collapsed quickly?” It’s normal! Serve immediately after baking to enjoy the peak puff.
• “Lumpy custard base?” Whisk vigorously while adding eggnog and cook slowly to avoid curdling.

How to Store and Reheat

Soufflés are best eaten fresh, but if needed, store in the fridge up to 1 day. Reheat gently in a 300°F oven until warm, knowing they won’t rise again but will still taste delicious.

What to Serve With This Recipe

• Fresh berries or fruit compote
• A warm cup of coffee or chai
• A scoop of vanilla ice cream
• Gingerbread cookies for crunch

What You Need to Know About This Recipe

Soufflés originated in 18th-century France and have since become a symbol of culinary sophistication. This holiday spin with eggnog makes it kid-friendly and festive. Though soufflés have a reputation for being tricky, this version is foolproof with the right tips and attention.

Check out my fall dessert recipes.

More Christmas Recipes

Try these you will love them!

Eggnog Souffles

Michelle

This light and festive Eggnog Soufflé is perfect for holiday gatherings. Flavored with nutmeg and vanilla, it’s an easy showstopper dessert!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Servings 4

Equipment

• 4 white ramekins
• Electric hand mixer
• Medium saucepan
• Whisk
• Mixing bowls
• Baking sheet
• Fine mesh sieve

Ingredients

  

• 1 cup eggnog
• 3 large eggs separated
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter plus more for greasing
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• Powdered sugar for dusting

Instructions

 

• Preheat and Prepare: Preheat your oven to 375°F. Grease 4 ramekins with butter and dust lightly with sugar.
• Make the Custard Base: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in eggnog until smooth. Cook 2-3 minutes until thickened. Remove from heat and stir in nutmeg, salt, vanilla, and egg yolks.
• Whip Egg Whites: In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and beat until glossy stiff peaks form.
• Fold and Fill: Gently fold the egg whites into the custard base in batches, being careful not to deflate. Spoon the mixture evenly into the prepared ramekins.
• Bake and Serve: Place ramekins on a baking sheet and bake for 14-16 minutes, until puffed and golden. Dust with powdered sugar and serve immediately.

Notes

• Make sure your bowls are grease-free before whipping egg whites.
• Use freshly grated nutmeg for the best flavor.

Keyword Eggnog Souffle

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