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Eggnog Souffle

It’s always hard getting back into the groove of things once I’ve just come back from spending so much down time with family (and by getting back into the groove I mean not stuffing my face all day long). Not gonna lie, but a majority of those hours were spent watching Christmas Hallmark movies. *Insert upside down smiley face here* WHAT? Don’t judge me.

Even though we just popped into December, I still feel like it’s right around the corner. So I’ll be sharing all my Christmas-y desserts in hopes they make it to your table!

As for myself, I’m just.. READY for Christmas. All the Christmas shopping is done, all plans are made for family gatherings, now it’s all about planning the food! This Eggnog Soufflé recipe is for those *oh so special* dinners where you really want to impress. That puffed up soufflé, I mean, what’s more impressive that that?? I’m calling this and Eggnog Soufflé because it mimicks the flavors of eggnog, with the cinnamon, nutmeg, and even bourbon! Feel free to use rum, or omit it completely if you’d like. Serve these babies with a glass of eggnog (or even pour some over top) and you’ll be in nog heaven.

And PLEASE do not be intimidated by soufflé recipes, they’re quite easy to prepare! My step by step instructions will give you all you need to pull this off! I promise! Also, this recipe can be made in advance, just keep make the batter and keep in ramekins in the fridge, and bake when you’re ready!

Eggnog Soufflé 

Yield 4-5 ramekins

Milk 16 oz.

Sugar 4 oz.

Flour 4 oz.

Butter 4 oz.

Eggs, separated 6

Vanilla 2 tsp

Cinnamon 2 tsp

Nutmeg 1 tsp

Bourbon or Rum 4 T (optional)

Extra butter and sugar for dusting ramekins

Directions:

Preheat oven to 350 degrees F (176 C).

Butter and sugar each ramekin.

In a medium bowl, mix together flour and butter with your hands until you have small crumbles, set aside.

In a standing mixer, place the egg whites and whisk on low-medium to slowly incorporate air. You’re looking for soft peaks here.

While the whites are whipping, place the milk, sugar, spices, and vanilla in a medium sauce pot and turn on medium high heat.

Once the milk starts rising, turn heat to low and add in flour/butter mixture. Whisk to incorporate, keep whisking for about 5 minutes or until smooth and pulling away from sides.

Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.

Once egg whites are at soft peaks, begin to fold whites into the soufflé batter, 1/3 at a time. Careful not to overmix as this is what will make your soufflé rise. I just fold until I do not see white anymore.

Scoop or spoon batter into prepared ramekins, fill just under the lip of the ramekin. These souffles will rise straight up and not spill over!

Bake in the center of the oven – turn on oven light so you can watch without opening door! And be careful not to slam or open and shut the oven door as THIS can deflate your souffle!

This took 22 minutes to bake in my oven. Check after 15 minutes, and shouldn’t take longer than 25 minutes.

Once the soufflé has risen, remove from oven, dust with powdered sugar or serve with eggnog or ice cream! SERVE IMMEDIATELY- these babies start to deflate after about 10 minutes. Enjoy!

Eggnog Souffle

Souffle with eggnog flavors!
Servings: 4 ramekins
Author: Saura Madani

Ingredients

  • 16 oz milk
  • 4 oz sugar
  • 4 oz flour
  • 4 oz butter
  • 5 eggs, separated
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 4 Tbsp bourbon or rum
  • butter and sugar for ramekins

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Butter and sugar each ramekin.
  • In a medium bowl, mix together flour and butter with your hands until you have small crumbles, set aside.
  • In a standing mixer, place the egg whites and whisk on low-medium to slowly incorporate air. You’re looking for soft peaks here.
  • While the whites are whipping, place the milk, sugar, spices, and vanilla in a medium sauce pot and turn on medium high heat.
  • Once the milk starts rising, turn heat to low and add in flour/butter mixture. Whisk to incorporate, keep whisking for about 5 minutes or until smooth and pulling away from sides.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
  • Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.

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