Prep Time
20 Mins
Total Time
55 Mins
Yield
6 souffles

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

How to Make It

Step 1

Preheat oven to 350°F. Coat 6 (4 ounce) ramekins with butter, and then sugar. Set aside.

Step 2

Grate frozen butter into flour, and stir to combine.

Step 3

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.

Step 4

Add egg yolks, 1 at at a time, whisking to combine after each addition. Whisk in vanilla; set aside.

Step 5

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.

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