16 ounces frozen dark sweet cherries, thawed, drained
2 tablespoons + 1/2 cup sugar
1 tablespoon cornstarch
4 eggs
1 teaspoon vanilla extract
1/4 cup butter
3/4 cup milk
1/3 cup toasted almonds
1/4 cup flour
1/8 teaspoon salt
vanilla ice cream

Heat oven to 325°F. Butter six 1 cup custard cups or ramekins. Mix cherries, 2 tablespoons sugar and cornstarch together. Divide among prepared cups. Whisk eggs, vanilla and remaining sugar together. Cook butter over medium-low heat till butter begins to brown. Add butter to egg mixture and whisk to combine. Whisk in milk. In food processor, finely process almonds, flour and salt. Stir nut mixture into custard mixture. Pour over cherries. Bake 35 minutes till set in center. Run knife around sides of clafoutis to loosen. Slide out of ramekins onto serving plates. Serve warm or at room temperature with ice cream.