Cherries dot this custardlike French dessert baked in a skillet. Serve it warm with a dollop of creme fraiche.
Preheat oven to 375°. Butter a 10-inch oven-going skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups with the softened butter; set aside. In a blender, combine eggs, granulated sugar, milk, cream, flour, orange juice, orange zest, almond extract and salt. Blend until smooth.
Arrange cherries in the prepared skillet. Carefully pour batter over berries. Bake for 10 minutes. Reduce oven temperature to 350°F and bake for 25 to 30 minutes more (20 to 25 minutes more for smaller pans) or until filling is set and top is golden brown.
Sprinkle with powdered sugar and serve warm with creme fraiche.
Arrange frozen cherries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Transfer to skillet, trying not to break cherries.