Description
This Eggnog Soufflé with holiday spices is a light and festive dessert made with creamy eggnog, whipped egg whites, and cozy holiday flavors like nutmeg and cinnamon. Perfect for Christmas or winter dinner parties, this elegant yet simple dessert rises to impressive heights and tastes like a warm holiday hug.
Ingredients
1 cup eggnog
4 large eggs, separated
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1 tablespoon butter (for greasing ramekins)
Powdered sugar (for garnish)
Instructions
1. Butter the ramekins thoroughly and dust them with granulated sugar to prep them for baking.
2. In a saucepan, whisk together the eggnog and cornstarch over medium heat until thickened.
3. Remove from heat and stir in vanilla, rum extract, nutmeg, and cinnamon. Cool slightly.
4. Whisk in egg yolks, one at a time, into the cooled eggnog mixture.
5. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
6. Slowly add granulated sugar and beat until stiff, glossy peaks form.
7. Fold one-third of the egg whites into the eggnog base to lighten the mixture.
8. Gently fold in remaining egg whites until just combined.
9. Spoon into ramekins, filling to the top.
10. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes until puffed and golden.
11. Dust with powdered sugar and serve immediately.
Notes
This soufflé is best served right out of the oven for the perfect rise and texture.
Use a good-quality eggnog for richer flavor.
Avoid overmixing when folding in the egg whites to keep the batter airy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 soufflé
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg