in Dessert Recipes

Eggnog soufflé

updated

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Ingredients for 6 servings:

  • 2 eggs
  • 2 egg yolks
  • 1 vanilla sugar
  • 75 g sugar
  • 100 ml egg liqueur
  • 100 g butter
  • 80 g flour
  • Flour and butter, for the molds
  • possibly powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes

Melt the butter. Beat the eggs and egg yolks with the sugar and vanilla sugar until frothy. Fold the butter and egg liqueur into the egg mixture, then fold in the sifted flour. Grease 6 soufflé dishes with butter and dust with flour. Fill the dishes generously and freeze for about 4-6 hours. Preheat the oven to 180°C (top/bottom heat) and bake the soufflés for 15 minutes. If desired, dust the soufflés with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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