- 1/3 cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange zest
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup Bing cherries, halved and pitted
- 1/2 tablespoon unsalted butter, cut into bits
- vanilla ice cream as an accompaniment if desired
- Preheat the oven to 400°F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream.