Description
This Eggnog Soufflé With Holiday Spices is a light, airy dessert that captures the festive flavors of eggnog, nutmeg, and cinnamon. Perfect for holiday gatherings, this soufflé is baked to a delicate golden puff, delivering a creamy and spiced treat with every bite.
Ingredients
Scale
Main Ingredients
- 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)
- Powdered sugar for dusting (optional)
Instructions
- Prepare Ramekins: Preheat your oven to 375°F (190°C). Butter 4 six-ounce ramekins thoroughly, then coat the insides with granulated sugar. Set these aside to prevent sticking and help the soufflé rise evenly.
- Make Eggnog Base: 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 thickens slightly, about 3 to 5 minutes.
- Add Flavorings and Eggs: Remove the saucepan from heat. Stir in the butter and vanilla extract until melted and smooth. Let the mixture cool slightly, then whisk in the egg yolks one at a time until fully incorporated.
- Beat Egg Whites: In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.
- Combine Mixtures: Gently fold one-third of the beaten egg whites into the eggnog base to lighten it. Then carefully fold in the remaining egg whites until the mixture is fully combined but still airy.
- Fill Ramekins: Divide the soufflé mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet to ensure easy handling and even baking.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the soufflés have puffed up and turned golden brown. Avoid opening the oven door during baking to prevent deflating.
- Serve: Dust the soufflés lightly with powdered sugar if desired and serve immediately to enjoy their light texture and warm, festive flavors.
Notes
- Serve the soufflé immediately as it will begin to deflate quickly after baking.
- Ensure egg whites are free of any yolk for the best volume when whipping.
- You can use low-fat eggnog for a lighter version, though full-fat yields a richer soufflé.
- For a gluten-free version, verify the cornstarch and eggnog ingredients do not contain additives with gluten.
- Be gentle when folding the egg whites to maintain the airy texture.
- If you don’t have ramekins, use any small oven-safe dishes of similar size.
