-
1
Preheat oven to 350F.
-
2
In your souffle dish, brush with softened butter. Pour in 1/4 cup of sugar. Tip around dish coating with the sugar evenly. Dump out excess sugar.
-
3
Combine cherries with ground almonds. Put into the bottom of the dish.
-
4
In a small pot, warm 1 cup of milk. In a small bowl, whisk together 1/3 cup sugar, 1/3 cup milk, 1/3 cup flour.
-
5
Slowly pour flour mixture into the pot of warm milk. Whisk until thickened, pull off heat.
-
6
Stir in 2 Tbsp of butter. Cover for 15 minutes. Then, whisk in 4 egg yolks.
-
7
In a mixer with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 2 tablespoons sugar and continue whipping until stiff and glossy.
-
8
Take 1 cup of whipped whites and stir into flour/milk mixture. Fold this mixture gently in with the glossy whites.
-
9
Gently pour this over the cherries in the souffle dish. Smooth the top... and sprinkle with icing sugar.
-
10
Bake in the middle of the oven, until puffed and golden brown, about 40 minutes.
-
11
* You could also use 8 individual souffle ramekins. Lessen the baking time to 25 minutes.
