So you’re not into drinking eggnog. I get it. It’s a big glass of cream that’s been mixed with eggs and booze. Willingly chugging a few ounces of it takes a whole lot of gumption. For those who can’t bear to choke down another glass, allow me to introduce you to eggnog souffle. Using the same ingredients needed to whip up a pitcher of eggnog, plus a few other pantry staples, you can make a lighter-than air breakfast that tastes way better than the drink.
Spoiler alert: This casserole is also a perfect way use up those 4 quarts of eggnog left in your fridge (I know—how were you going to pass up that $1-a-carton sale?). Just replace the milk with eggnog and dial down the cinnamon and nutmeg in the recipe by half. You’re welcome.
Boozy Eggnog Souffle
Photo by Gina DiSimone
¼ cup (2 ounces) frozen Unsalted Land O Lands Butter, plus softened butter for coating ramekins
¾ cup granulated sugar, plus more for coating ramekins
¼ cup bread flour
2 cups whole milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup (2 ounces) spiced rum
3 large eggs, separated
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°F. Coat 6 (4 ounce) ramekins with butter, and then sugar. Set aside.
Grate frozen butter into flour, and stir to combine.
Combine sugar, milk, cinnamon, and nutmeg in a small sauce pan over high; bring to a boil, stirring often. Reduce heat to medium-low. Stir in rum, and gradually whisk in flour mixture; cook, whisking constantly, until mixture thickens and bubbles, about 5 minutes. Let cool to room temperature, about 15 minutes.
Add egg yolks, 1 at at a time, whisking to combine after each addition. Whisk in vanilla; set aside.
Beat egg whites with an electric mixer on medium-high until soft peaks form; fold into eggnog mixture. Spoon mixture into prepared ramekins, and bake in preheated oven until doubled in size, 20 to 25 minutes.