I really liked the almond flavor of this, which goes so perfectly with the cherries. I used a 2 qt. pyrex dish, and during cooking the custard puffed up quite a bit and filled the dish to the brim. It sank again once it cooled, but for a moment there I was afraid it would bubble out of the dish before it finished baking. I served this more on the cool side than warm but it still tasted good. The leftovers taste pretty good straight out of the fridge too. This is the first time I've tried baking with cherries, and I'm glad I tried this recipe. Thanks for posting!