Cherry and Almond Clafoutis

• 1 16-ounce package frozen dark sweet cherries, thawed, drained
• 2 tablespoons plus 1/2 cup sugar
• 1 tablespoon cornstarch
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (1/2 stick) butter
• 3/4 cup whole milk
• 1/3 cup almonds, toasted, cooled
• 1/4 cup all purpose flour
• 1/8 teaspoon salt
• Pistachio or vanilla ice cream

1. Preheat oven to 325F.
2. Generously butter six 1-cup custard cups.
3. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl.
4. Divide among prepared cups.
5. Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended.
6. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes.
7. Add butter to egg mixture and whisk to blend.
8. Whisk in milk.
9. Finely grind almonds, flour, and salt in processor.
10. Stir nut mixture into custard.
11. Pour custard over cherries, dividing equally.
12. Bake clafoutis until set in center, about 35 minutes.
13. Run knife around sides of clafoutis to loosen.
14. Slide out onto plates.
15. Serve clafoutis warm or at room temperature with ice cream.

sweet cherries, sugar, cornstarch, eggs, vanilla, butter, milk, almonds, flour, salt, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/cherry-and-almond-clafoutis-105567 (may not work)