1. Grease 4 ramekins (6 oz. each) with butter and dust with sugar. Set them on a baking sheet.

2. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute.

3. Slowly whisk in 3/4 cup eggnog until smooth. Stir in 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk and cook until thickened, about 2–3 minutes.

4. Remove from heat and whisk in 3 egg yolks one at a time. Let cool slightly.

5. In a clean bowl, beat 4 egg whites until foamy. Gradually add 1/4 cup sugar and beat to stiff, glossy peaks.

6. Fold one-third of the whites into the eggnog base to lighten it. Gently fold in the rest, keeping as much air as possible.

7. Divide evenly between ramekins. Run your thumb along the edges to help them rise.

8. Bake in a preheated 375°F (190°C) oven for 13–16 minutes, or until puffed and golden.

9. Serve immediately with powdered sugar or whipped cream if desired.