Eggnog Souffle

Preheat oven to 350ºF (176ºC). Butter and sugar each ramekin.

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

In a stand mixer, whisk egg whites low-medium speed to slowly incorporate air. You’re looking for soft peaks here.

While whites are whipping, place milk, bourbon, sugar, spices, and vanilla in a medium sauce pot and turn on medium high heat. Once milk starts rising, turn heat to low and add flour-butter mixture. Whisk to incorporate, and 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 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. Be careful not to over-mix 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, filling 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 it 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!