Let’s bake these delightful individual Cherry Clafoutis:

1. Prepare the Clafoutis Batter:

• In a medium mixing bowl, add the room temperature eggs, room temperature whole milk, room temperature Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract.
• Whisk these ingredients together gently but thoroughly until they are just mixed and mostly smooth. A few very small lumps of flour might still be visible, which is okay at this stage.
• Add the melted (and slightly cooled) butter and the fresh lemon zest to the batter. Stir with a rubber spatula or whisk until everything is thoroughly combined and the batter is smooth.

2. Rest the Batter (Crucial Step!):

• Cover the bowl of batter tightly with plastic wrap.
• Let the batter rest at room temperature for at least 30 minutes (or up to 1 hour). This resting period is very important as it allows the flour to fully hydrate, which results in a more tender, evenly textured, and delicious clafoutis.

3. Preheat Oven and Prepare Ramekins:

• About 15 minutes before the batter’s resting time is up, preheat your oven to 350°F (175°C).
• Generously grease eight 6-ounce ramekins with butter or non-stick cooking spray.
• Place the greased ramekins on a baking sheet for easy transfer to and from the oven.

4. Assemble the Clafoutis:

• After the batter has rested, give it another gentle stir.
• Divide the rested batter evenly among the eight prepared ramekins. Each ramekin should be about halfway to two-thirds full.
• Carefully arrange a layer of the pitted cherries on top of the batter in each ramekin. The cherries might sink a little during baking, which is perfectly normal and part of a clafoutis’s charm.

5. Bake:

• Carefully place the baking sheet with the filled ramekins into the preheated oven.
• Bake for 30 to 35 minutes. The clafoutis are done when they are lightly golden brown around the edges, puffed up (they will deflate slightly as they cool), and a knife or toothpick inserted into the center of the custard portion (avoiding a cherry) comes out mostly clean or with just a few moist crumbs. The center should be barely set and may still have a very slight jiggle.

6. Cool Slightly and Garnish:

• Remove the baked clafoutis from the oven. Let them sit in the ramekins on a wire rack to cool for at least 10 minutes before serving. They will continue to set up a bit more as they cool slightly, and this also prevents burns!
• Just before serving, dust the tops of the clafoutis generously with powdered sugar.
• Sprinkle with toasted sliced almonds.

7. Serve:

• Serve the Cherry Clafoutis warm or at room temperature, directly from the ramekins.

The resting step for the batter and the brief cooling after baking make a big difference