Preheat the oven to 175°C and set the rack in the center.
If you are using almonds, toast them on a baking sheet or a dry pan until a light golden color. This takes about 3 minutes, but don’t leave the oven or pan out of sight as they burn quickly!
Remove the almonds from the oven or pan.
Increase the oven temperature to 200°C.
Butter the inside of your low ramekins.
Mix the milk, flour, sugar, cream, eggs, and salt together with a whisk attachment or a hand mixer on medium speed for 5 minutes, to incorporate a good amount of air into the batter. But make sure not to over-mix it.
Poor a little batter in each ramekin and make sure it covers the bottom and place them in the oven for just a few minutes.
Remove the ramekins from the oven and place the cherries halves in the low ramekins. Pour the rest of the batter over the cherries and bake for 15 minutes.
Remove the ramekins out of the oven and sprinkle toasted almonds if using
Return in the oven and bake until a toothpick inserted in the center comes out clean which takes about another 15 - 25 minutes more.
Remove from the oven and let cool for a about 20 minutes.
Sprinkle powdered sugar on top and serve warm or at room temperature in the ramekins. If you can get the clafoutis out of its ramekins in one piece, you can dress it on a nice plate, swirl some blueberry or cherry syrup around it and garnish with some fresh cherries. Or serve it with a quenelle of (almond) cream.