2 oz butter
extra for buttering dishes
1/2 cup sugar
1 lb frozen dark sweet cherries
1 tbsp cornstarch
2 tbsp sugar
4 large eggs
1 tsp vanilla extract
3/4 cup whole milk
1/3 cup almonds
1/4 cup all purpose flour
1/4 tsp salt
Pistachio or vanilla ice cream
Preheat oven to 325°F. Generously butter six 1-cup custard cups.
Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.