How to cook
The cherries are pitted and if possible this is done with a special device to keep them whole.
Beat the eggs with the sugar until it liquefies, without turning them into a thick foam.
Mix almond flour, almond milk and the vanilla and bitter almond extract with them.
Grab 6 ceramic or clay molds with a diameter of 13.5 cm (or a large tart mold, for example) and grease them with plenty of butter.
Arrange the cherries and evenly distribute them and pour the mixture with eggs and milk, but not to the top.
The light clafouti is baked at 302°F (150°C) in a water bath for 1 hour.
Enjoy this lactose and gluten-free cherry clafouti!