Preheat your oven to 375°F. While the oven heats, use the melted butter to thoroughly coat the bottom and sides of a 9-inch pie dish or 8x8 inch square baking dish. This creates a golden, flavorful crust as the clafoutis bakes. Place the pitted cherries evenly across the bottom of the prepared dish.

In a blender, combine the room-temperature eggs, whole milk, heavy cream, granulated sugar, all-purpose flour, kosher salt, vanilla extract, almond extract, and lemon zest. Blend on medium speed for about 30-45 seconds until completely smooth—the batter should have no lumps and a consistency like thin pancake batter. I like to let the batter rest for a minute after blending so any air bubbles release slightly, which helps the clafoutis bake more evenly.

Gently pour the custard batter from Step 2 over the cherries in the prepared dish, distributing it evenly. The cherries will float slightly as you pour. Bake at 375°F for 20 minutes until the custard begins to set around the edges but the center still jiggles slightly when you gently shake the dish.

Remove the clafoutis from the oven and sprinkle the 2 tablespoons of granulated sugar evenly over the top. This sugar will caramelize during baking and create a lovely sweet crust. Return to the oven and bake for an additional 25-30 minutes until the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs. I find that checking at 25 minutes helps prevent over-baking, as clafoutis can go from perfectly baked to dry quickly.

Transfer the clafoutis to a wire rack and let it cool for at least 30 minutes at room temperature. This resting period allows the custard to set properly and makes it easier to slice cleanly. Just before serving, dust the top generously with sifted powdered sugar for an elegant finish and a touch of sweetness.