In the beginning, put the sour cherries in a small bowl with 25 g of sugar and the cherry brandy. Now melt 50 g of butter in a small saucepan, add the flour, mix both thoroughly and set aside.
In another saucepan, boil the milk with 50 grams of sugar and, after a short cooling period, mix it with the flour butter until the mixture thickens very slightly. Then add the egg yolks and mix everything together.
Whip the egg whites to egg whites and fold them into the mixture with the cherries. Pour the mixture into a buttered and sugared ovenproof dish with a capacity of about 1 liter.
Bake in the oven at medium heat – about 180 °C – for about 25 min.
(G. Richter: Kulinarische Streifzüge durch Baden, Sigloch Edition)
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