Grease the ramekins well with butter and dust with demerara sugar.
Divide the cherries between them.
Mix the cream, milk, brown butter, vanilla and rum.
Add the eggs and whisk until well incorporated.
Whisk in the flour, salt and ground almonds until smooth.
Fill each ramekin about ¾ full.
Bake at 170C fan for 20-25 minutes, until the edges are set but the centre still has a slight wobble.
