Preheat and prep: Heat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) pie dish, ceramic tart dish, or similar baking dish. Sprinkle 1–2 teaspoons of granulated sugar over the buttered surface to help the edges caramelize.

Prepare the cherries: Pit the cherries. Pat them dry so they don’t water down the custard. If using frozen cherries, thaw and drain well.

Make the batter: In a bowl, whisk the eggs with the sugar and a pinch of salt until slightly frothy—about 30 seconds. Whisk in the flour until smooth. Slowly pour in the milk and cream, whisking to avoid lumps. Add vanilla, almond extract (if using), and lemon zest.

Layer the dish: Scatter the cherries evenly over the bottom of the prepared dish. Pour the batter over the fruit. The cherries should peek through the surface.

Bake: Place the dish on a baking sheet to catch any drips. Bake for 35–45 minutes, until the clafoutis is puffed, lightly golden at the edges, and just set in the center. A knife inserted near the center should come out mostly clean with a hint of custard.

Cool slightly: Let it rest for 10–15 minutes. It will deflate as it cools—totally normal. Dust with powdered sugar before serving.

Serve: Enjoy warm or at room temperature. It’s great plain, but a spoon of crème fraîche, vanilla ice cream, or lightly whipped cream makes it extra special.