Why Make This Recipe
Eggnog Soufflé With Holiday Spices combines the festive flavors of holiday eggnog with the light, airy texture of a soufflé. It’s a delightful dessert that can impress guests and bring a warm, cozy feeling to your holiday gatherings. The spices offer a familiar taste of the season, making this dish perfect for celebrations or simply to enjoy on a chilly winter night.
How to Make Eggnog Soufflé With Holiday Spices
Ingredients:
- 4 large eggs, separated (room temperature)
- 1/2 cup granulated sugar (divided)
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract (or 1 tablespoon dark rum, optional)
- Butter, for greasing ramekins
- Granulated sugar, for dusting ramekins
- Powdered sugar, for dusting (optional)
Directions:
- Grease the insides of the ramekins generously with butter while brushing upward to help them rise. Dust with granulated sugar and tap out the excess.
- In a saucepan, combine the milk, cream, 1/4 cup sugar, flour, cinnamon, nutmeg, cloves, and salt. Whisk over medium heat until it thickens, about 3–5 minutes. Remove from heat and stir in vanilla and rum extract.
- Whisk in the egg yolks one at a time into the slightly cooled eggnog base. Set this mixture aside.
- In a clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Lighten the eggnog base with a spoonful of whipped whites, then gently fold in the rest in three additions. This keeps the mixture airy.
- Fill the ramekins to just below the rim. Smooth the tops and run a thumb around the edge to create a groove.
- Preheat the oven to 375°F (190°C). Place the ramekins on a baking sheet and bake for 13–15 minutes until they puff up and turn golden.
- Serve immediately with a dusting of powdered sugar.
How to Serve Eggnog Soufflé With Holiday Spices
Serve the soufflés warm right out of the oven, allowing their beautiful rise to be admired. A light dusting of powdered sugar adds a festive touch and sweetness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Eggnog Soufflé With Holiday Spices
Eggnog soufflés are best enjoyed fresh but can be stored for a short time in the refrigerator. Allow the soufflés to cool completely and cover them lightly with plastic wrap. They will last for about one day. To reheat, place them back in a warm oven for a few minutes, but keep in mind they may lose some of their original fluffiness.
Tips to Make Eggnog Soufflé With Holiday Spices
- Use room temperature eggs for better volume when whipping the whites.
- Make sure to fold in the egg whites gently to maintain their airiness.
- Greasing the ramekins well and dusting with sugar will help the soufflés rise beautifully.
- For a stronger flavor, you can increase the amount of holiday spices, but be careful not to overpower the dish.
Variation
You can experiment with different extracts or spices, such as adding a few drops of peppermint extract for a refreshing twist or using different types of milk like almond or coconut milk for a unique flavor profile.
FAQs
Can I make this soufflé in advance?
Soufflés are best made fresh, but you can prepare the eggnog base a few hours before and whip the egg whites right before baking.
What if I don’t have ramekins?
You can use other oven-safe dishes, but baking times may vary. Ensure they are greased well.
Is this recipe gluten-free?
Yes! Simply use cornstarch instead of flour for a gluten-free version of the soufflé.