Cherry Clafoutis
 Clafoutis is a simple French dessert that is part flan, part Dutch baby, and all parts délicieux! Ingredients 2 tablespoons unsalted butter 2½ cups (12 oz) cherries, stemmed and pitted 3 large eggs 1 cup whole or 2% milk ¼ cup heavy cream ½ cup plus 2 tablespoons granulated sugar, divided ½ cup all-purpose flour, spooned into a measuring cup and leveled off ¼ teaspoon salt 1 teaspoon vanilla extract ⅛ teaspoon almond extract Confectioners’ sugar, for dusting (optional) 2 tablespoons unsalted butter 2½ cups (12 oz) cherries, stemmed and pitted 3 large eggs 1 cup whole or 2% milk ¼ cup heavy cream ½ cup plus 2 tablespoons granulated sugar, divided ½ cup all-purpose flour, spooned into a measuring cup and leveled off ¼ teaspoon salt 1 teaspoon vanilla extract ⅛ teaspoon almond extract Confectioners’ sugar, for dusting (optional) Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish). In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries. Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan. Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave. Preheat the oven to 375°F and set an oven rack in the middle position. Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish). In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries. Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan. Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave. Nutrition Information Powered by Per serving (8 servings) Calories: 215 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 23 g Fiber: 1 g Protein: 5 g Sodium: 116 mg Cholesterol: 91 mg Per serving (8 servings) Calories: 215 Fat: 9 g Saturated fat: 5 g Carbohydrates: 30 g Sugar: 23 g Fiber: 1 g Protein: 5 g Sodium: 116 mg Cholesterol: 91 mg