Description
This Eggnog Soufflé with Holiday Spices is a fluffy and festive dessert that combines the rich, creamy flavors of classic eggnog with warm spices like nutmeg and cinnamon. Light and airy, this soufflé is perfect for celebrating the holidays and impressing guests with its elegant presentation and comforting taste.
Ingredients
Scale
Soufflé Base
- 1 cup eggnog (full-fat)
- 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)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Prepare Ramekins: Preheat the oven to 375°F (190°C). Generously butter four 6-ounce ramekins and coat the insides with granulated sugar to help the soufflés rise evenly. Set aside in a cool place.
- Make Eggnog Mixture: In a medium saucepan over medium heat, whisk together the eggnog, cornstarch, 1 tablespoon of sugar, ground nutmeg, and ground cinnamon. Stir constantly until the mixture slightly thickens, about 3 to 5 minutes.
- Add Butter and Yolks: Remove the pan from heat. Stir in the unsalted butter and vanilla extract until melted and combined. Let the mixture cool slightly, then whisk in the egg yolks one at a time until smooth.
- Beat Egg Whites: In a clean bowl with an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks develop.
- Fold Whites into Base: Gently fold one-third of the beaten egg whites into the eggnog mixture to lighten it. Carefully fold in the remaining egg whites until fully incorporated, taking care to preserve as much air as possible.
- Fill and Bake: Evenly divide the soufflé batter into the prepared ramekins. Place them on a baking sheet for easy maneuvering.
- Bake Until Puffed: Bake in the preheated oven for 13 to 15 minutes, or until the soufflés have puffed up and are golden brown on top. Avoid opening the oven door during baking to prevent collapse.
- Serve Immediately: Remove from the oven, dust with powdered sugar if desired, and serve immediately for best texture and presentation.
Notes
- Egg whites should be beaten in a clean, grease-free bowl to achieve maximum volume.
- Do not open the oven door while the soufflés bake; temperature fluctuations may cause deflation.
- Serve soufflés immediately out of the oven as they will quickly lose their puff.
- Use full-fat eggnog for a richer and creamier texture; low-fat versions may not set properly.
- Ramekins should be well-greased and sugared to help the soufflé rise evenly and to prevent sticking.
