Cherry Almond Clafoutis

• 2 cups Bing Cherries, Halved And Pitted
• 2 Tablespoons Sliced Almonds
• 1 cup Whole Milk
• 1/4 cups Heavy Cream
• 4 whole Large Eggs
• 1/2 cups Flour
• 1/3 cups Granulated Sugar
• 2 Tablespoons Packed Light Brown Sugar, Heaping
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• 1/2 teaspoons Salt

1. Preheat oven to 375u0b0F. Butter six 8-ounce ramekins and place on a large sheet tray (you may also use a pie pan, but will need to increase the cooking time). Distribute cherries and almonds evenly among the bottom of the ramekins.
2. In a small sauce pan, bring milk and cream to a slight simmer. Meanwhile, whisk together eggs, flour, sugars, extracts and salt in a medium bowl. Gradually stream in warm milk mixture, whisking constantly until incorporated. Pour custard in ramekins, filling about 3/4 of the way. Transfer sheet tray to center of oven.
3. Bake for 27-30 minutes, or until golden and custard is set, rotating pan half way through. Serve warm or at room temperature with powdered sugar or whipped cream. Enjoy.
4. This recipe was adapted from Bon Appetit Magazine's Cherry Clafouti.

bing cherries, almonds, milk, ubc, eggs, flour, sugar, brown sugar, vanilla, ubc, salt

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