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