Cherry Almond Clafoutis

I've been craving the cherry clafoutis from Gregoire in Berkeley, CA. It was sweet, custardy, firm and soft at the same time and served with an amazing yogurt sauce. I couldn't find a single clafoutis near me so C suggested I make my own. After M patiently and expertly pitted all the cherries for me, the recipe was a snap. It was even better after it has sat in the refrigerator over night!

From Epicurious.com:

Ingredients:
- 1/2 cup whole almonds (about 2 oz) [I used almond meal from Trader Joe's]
- 1 1/4 cups whole milk
- 1 tbsp plus 1/2 cup sugar
- 8 oz dark sweet cherries, pitted, halved (about 2 cups)
- 3 large eggs, room temperature
- 1/2 tsp almond extract
- pinch of salt
- 1/4 cup of all purpose flour
- powdered sugar

1. Blend almonds in processor until ground but not pasty. Transfer to a small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 min. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in a strainer.
2. Preheat oven to 375. Butter 10 inch diameter glass pie dish; sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.
3. Using electric mixer, beat eggs, almond extract, salt and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 min. Cool completely. [I then put it in the refrigerator]
4. Can be made 6 hours ahead. Let stand at room temperature. Lightly dust with powdered sugar and serve.