Butter a medium-sized ovenproof dish and put the cherries in it. Heat the milk, cream and vanilla extract in a small pan.
Whisk together the eggs and sugar until light and fluffy, then stir in the flour. Gradually stir in the heated milk, then pour this batter mix over the cherries and scatter the almonds over the top.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25–30 minutes until golden and puffy. Serve with crème fraîche, if liked.