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Eggnog Souffle

Saura Kline
Souffle with eggnog flavors!
Servings 4 ramekins

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.