Pfitzauf (Swabian Soufflé)

• 1 - 24 oz jar cherries, drained and juice reserved
• 1 tsp vanilla extract
• 2 1/2 tbsp cornstarch, mixed with a little water to form a slurry
• 1 3/4 cups all-purpose flour + 2 tbsp
• 2 cups milk
• 4 None eggs
• 1 None lemon, zested
• 6 tbsp butter, melted
• 2 tbsp powdered sugar, to serve

1. For cherry compote, bring cherry juice to a boil with vanilla extract. Remove from heat and add cornstarch slurry. Return to heat and simmer for 1 min, stirring. Remove from heat, add cherries and set aside to cool.
2. Preheat oven to 400u0b0F. Grease eight 7 oz souffle ramekins. Sift flour then whisk in 1 cup milk. Add eggs then lemon zest and a pinch of salt. Add remaining milk and melted butter. Set aside for 15 mins. Distribute between ramekins then bake for 35-40 mins. Turn off oven and let cool in oven with door closed. Serve dusted with powdered sugar and cherry compote on side.

cherries, vanilla, cornstarch, flour , milk, eggs, lemon, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/17352 (may not work)