by Lisette King Davis
Adapted from a recipe by Daniel Boulud

4 eggs
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.