Description
This eggnog soufflé is a delightful dessert that is light, fluffy, and perfect for the holiday season.
Ingredients
Scale
- ¾ cup eggnog
- 3 large eggs, separated
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter (for greasing)
- Powdered sugar (optional, for topping)
Instructions
- Grease ramekins with butter and coat them with sugar. Set aside.
- In a saucepan over medium heat, whisk together eggnog, cornstarch, nutmeg, and cinnamon until slightly thickened. Remove from heat and stir in vanilla. Let cool.
- Separate eggs. Beat the whites with salt until soft peaks form. Gradually add granulated sugar while beating until stiff peaks hold.
- Gently fold egg whites into the cooled eggnog mixture in batches, maintaining volume.
- Spoon into prepared ramekins, place them on a baking sheet, and bake at 375°F (190°C) for 15–18 minutes until puffed and golden.
- Serve immediately with a dusting of powdered sugar.
Notes
- This dessert is best served right after it comes out of the oven for maximum fluffiness.
- You can substitute the eggnog with a dairy-free alternative if desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 souffle
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg