Wine Soufflé

This wine soufflé recipe takes the traditional soufflé and kicks up the flavor with the addition of white wine that is a perfect compliment your Valentine’s Dinner!

Soufflé: 35 mins total
Wine Sauce: 
35 mins total
4 Servings

Ingredients for Soufflé:

  • Wine Souffle2 3/4 tablespoons butter
  • 1/3 cup, plus 1 tbsp flour (fine)
  • 1/2 cup white wine
  • 1 pinch salt
  • peel of ½ lemon (untreated), zested
  • 4 eggs
  • 2 egg whites
  • 1/2 cup granulated sugar
  • Butter and granulated sugar for the molds
  • Powdered sugar for sprinkling

Ingredients for Optional Wine Sauce:

  • 1/2 (750 milliliter) bottle dry red wine
  • 1/2 cup white sugar, or more to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Directions for Soufflé:

1. Melt butter, stir in flour; while stirring gradually, pour the wine into the light roux, add salt and lemon zest, bring to a boil, and stir vigorously, remove from heat, and let cool slightly.

2. Separate eggs. Stir yolks into the mixture. Beat 6 egg whites with granulated sugar until soft peaks form and carefully add to the mixture.

3. Fill soufflé mixture 3/4 of the way into four buttered molds sprinkled with granulated sugar (about 1/2 cup [1/8 l] content with flat bottoms).

4. Fill a large ovenproof pan about 2/5 inch (1 cm) high with water, bring to a boil, and bake the soufflé in a water bath in a preheated oven at 410°F (210°C) lower heat for about 20 minutes.

5. Remove soufflés from the oven, sprinkle with sugar, and serve.

Tip: Serve with current or wine sauce. (Directions for optional wine sauce below).

Directions for Wine Sauce:

1. Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Recipe and photo for the wine soufflé from: :
Recipe for wine sauce: