Preheat your oven to 375°F (190°C). Butter a deep 9-inch pie plate or ceramic baking dish generously. For a professional-grade finish, coat the butter with a thin layer of granulated sugar.
Rinse the fresh cherries and remove the stems. You can pit them for easier eating, or leave the pits in for the traditional French flavor, which adds a subtle almond scent to the dish. Arrange the cherries in a single, even layer across the bottom of your prepared dish.
In a medium bowl, whisk the eggs and sugar until frothy, then stir in the vanilla, almond extract, and sea salt. Sift in the flour and whisk until the mixture is completely smooth. A lump-free batter is the secret to a silky, top-notch custard.
Slowly pour the whole milk and melted butter into the egg mixture while whisking constantly. You are looking for a thin, uniform consistency similar to a crepe batter. Using whole milk is a professional choice that results in a richer, more decadent clafoutis.
Carefully pour the batter over the cherries in the baking dish. Do not stir the fruit; let the liquid settle naturally into the gaps. The tops of the cherries should remain slightly exposed so they can caramelize in the oven’s heat.
Bake on the center rack for 35 to 45 minutes until the edges are puffed and deep golden brown. The center should have a very slight wobble, indicating a tender, professional-grade custard.
Let it cool on a wire rack for 15 minutes; it will sink slightly as it sets, which is perfectly normal. Dust with powdered sugar before serving warm for a truly world-class experience.
