3 cups dark, sweet cherries (fresh or frozen), pitted and halved
1 tsp lemon juice
2 tsp flour
1 1/4 cups milk
1/8 tsp salt
2/3 cup sugar, separated into 1/3 cup portions
1 tbs vanilla extract
1 tsp almond extract
1 tbs butter
Preheat oven to 425 degrees F. Place cherries on a foil lined baking sheet and roast until soft, about 15 minutes. Transfer to a medium bowl and toss with lemon juice, 2 tsp flour and a healthy pinch of cinnamon. Set aside.
In the pitcher of a blender, or a large flat bowl with an immersion blender, combine milk, eggs, 1/3 cup of sugar, salt, vanilla, and almond extract. Blend on high until combined, about 1 minute. Melt 1 tbs butter in a heavy bottom, oven safe skillet. Pour in a 1/4 inch layer of custard and cook over medium heat until set. Remove from heat.
Add half of the cherries, sprinkle with 1/3 of the remaining 1/3 cup of sugar, then pour on the rest of the custard, finish with the remaining cherries and sugar.
Bake in 425 degree oven until puffed and golden and a knife inserted in the center comes out clean, about 20-30 minutes. Allow to cool in the pan for 20 minutes before serving in wedges.