Cherry Clafoutis Souffle

• 2 Tablespoons Butter, Softened (Almost Melted But Not Separated)
• 1/4 cups Sugar
• 2 cups Cherries, Pitted, Halved
• 1/4 cups Ground Almonds
• 1-1/3 cup Milk
• 1/3 cups Flour
• 1/3 cups Sugar
• 2 Tablespoons Butter, Softened
• 4 whole Eggs, Separated
• 2 Tablespoons Sugar

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.

butter, ubc, cherries, ubc, milk, flour, sugar, butter, eggs, sugar

Taken from tastykitchen.com/recipes/desserts/cherry-clafoutis-souffle/ (may not work)