by Lisette King Davis
Adapted from a recipe by Daniel Boulud
1 cup granulated sugar
1 cup almond meal/flour (Bob Red Mill's brand)
1 cup milk
1 cup cream
1 tablespoon vanilla
1 cup flour
orange zest of 1 orange
1 lb of mixed berries (raspberries, blueberries and blackberries) or cherries
Garnish: powdered sugar
Preheat oven to 350 degrees. Whisk eggs in a large bowl. Then whisk in the next ingredient (sugar) and continue whisking in each next ingredient (in order) until all ingredients have been added and whisked into a smooth batter.
Butter and flour a 9" to 10" round (oven-proof) dish or small individual molds. Arrange seasonal fruit in mold (or molds) and pour in batter. Place mold (or molds) on a baking tray and bake (in the center of your oven) for 35-50 minutes for large and 20-25 minutes for small individual sizes.
The clafoutis is done when it has puffed and is golden brown around the edges. You can test for doneness by inserting a knife or wooden skewer in the center, which will come out clean if it is done.
Cool on rack. The clafoutis will deflate a bit as it cools. Serve warm cut in wedges and dust with powdered sugar.