This Eggnog Soufflé is light, fluffy, and full of those cozy holiday flavors we all love—think creamy eggnog, cinnamon, nutmeg, and just a little vanilla.
It’s a warm and festive dessert that feels fancy but is actually simple to make once you know the steps.
I make this every December, and it never lasts more than a few minutes after it hits the table.
It’s one of those recipes that feels like a holiday hug.
Why I Love This Recipe
I started making this soufflé after a Christmas dinner years ago when I had leftover eggnog and wanted to try something new. It instantly became a tradition.
- It uses basic ingredients but feels special
- You don’t need to be a pro baker to get it right
- The spices make your whole kitchen smell amazing
- You can make it ahead for less holiday stress
- It’s not too sweet—just the right balance
Servings and Time
Servings: 4 individual soufflés
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 6g
- Fat: 11g
- Carbs: 22g
- Sugar: 16g
What You’ll Need
- 1 cup eggnog (cold)
- 3 large eggs, separated
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter (for greasing ramekins)
- Powdered sugar (optional, for dusting)
- Pinch of salt
Pro Tips
- Whip your egg whites until stiff peaks, but don’t overbeat or they’ll dry out
- Gently fold the whites into the batter to keep it airy
- Grease ramekins well and dust lightly with sugar for extra rise
- Bake right before serving—they deflate quickly
- Don’t open the oven while baking!
Tools Needed
- 4 small ramekins
- 2 medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Baking sheet
- Pastry brush (optional, for butter)
Substitutions and Variations
- Use almond or oat nog if dairy-free
- Swap nutmeg for pumpkin pie spice for a twist
- Add a splash of bourbon or rum for grown-up version
- Use brown sugar instead of white for deeper flavor
Make Ahead Tips
You can prep the base mixture (yolks, eggnog, spices, flour) a day ahead and store in the fridge. Just whip the egg whites fresh and fold them in before baking.
Instructions
Step 1: Prep the ramekins
Butter 4 ramekins (about 6 oz each) using 1 tablespoon unsalted butter. Make sure to coat the bottom and sides completely.
Step 2: Separate the eggs
Separate 3 large eggs into two bowls. Yolks in one, whites in the other.
Step 3: Make the base
In the bowl with the yolks, whisk in 1 cup eggnog, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon vanilla extract, and 1 tablespoon flour until smooth.
Step 4: Whip egg whites
Add a pinch of salt to the egg whites and beat until soft peaks. Then slowly add 2 tablespoons granulated sugar and beat to stiff peaks.
Step 5: Fold egg whites into base
Add 1/3 of the whipped egg whites to the yolk base and stir gently. Then fold in the rest carefully to keep the air in.
Step 6: Fill the ramekins
Spoon the mixture evenly into the greased ramekins, filling almost to the top. Place them on a baking sheet.
Step 7: Bake
Bake at 375°F (190°C) for 13–15 minutes until risen and golden on top. Don’t open the oven door while baking!
Step 8: Serve and dust
Remove from oven and serve right away. Dust lightly with powdered sugar if you like.
Leftovers and Storage
Soufflés are best fresh. If you have leftovers, cover and refrigerate. Reheat gently in the microwave for 15–20 seconds. The texture won’t be the same, but still tasty!
Why This Recipe Works (Quick Science)
Soufflés rise because of air whipped into the egg whites. As the soufflé bakes, the air expands and lifts the mixture. The flour helps stabilize the structure, and the sugar in the whites helps create that nice glossy peak when beaten.
Common Mistakes
- Not whipping the egg whites enough (you need stiff peaks!)
- Over-mixing when folding—be gentle to keep the air
- Filling ramekins too low—get close to the top for a tall rise
- Opening the oven too early—it can collapse the soufflés
What to Serve With
- A cup of coffee or spiced tea
- Gingerbread cookies on the side
- Fresh berries or a simple berry compote
- A little drizzle of caramel or maple syrup
FAQ
Can I make this without eggnog?
Yes! You can sub whole milk + 1 tablespoon sugar + extra nutmeg and cinnamon.
Can I make this in a big dish?
You can, but it won’t rise the same. Stick to ramekins for the best look and texture.
Do I need a mixer?
A hand mixer is easiest. You can whisk by hand, but it’s a serious arm workout.
Why did my soufflé fall?
Soufflés naturally deflate a bit after baking. That’s normal. But if it collapsed fast, your egg whites might have been under-whipped or over-folded.
Hope you love making this as much as I do. Give it a try and drop a comment to let me know how it turned out or if you have any questions!
