A semi-classic cherry clafouti! I used the back of an olive oil pourer to pit the cherries and I also up the cream to egg ratio to make it less egg-y and more creamy tasting. 4 eggs, 1 1/2 tbsp melted butter, 2 cups half and half, pinch salt, 6 tbsp sugar, 1 1/2 tbsp vanilla extract and a glug of amaretto liqueur whirred in a blender. Add a 1/2 cup AP flour and blend just until mixed. A few cups pitted cherries in a buttered, 9-inch cake pan. Add custard and bake at 375 for 35 -40 min until jiggly but set.