Clementine Clafoutis

• Butter as needed
• 1/2 cup flour, more for dusting pan
• 3 eggs
• 1/2 cup granulated sugar
• Pinch salt
• 3/4 cup heavy cream
• 3/4 cup milk
• 5 to 15 clementines, peeled and sectioned, about 3 cups
• Powdered sugar

1. Heat oven to 350 degrees.
2. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so.
3. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
4. In a large bowl, whisk eggs until frothy.
5. Add granulated sugar and salt and whisk until combined.
6. Add cream and milk and whisk until smooth.
7. Add 1/2 cup flour and stir just to combine.
8. Layer clementine sections in dish; they should come just about to the top.
9. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish.
10. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean.
11. Sift some powdered sugar over it and serve warm or at room temperature.
12. Clafoutis does not keep; serve within a couple of hours of making it.

butter, flour, eggs, granulated sugar, salt, heavy cream, milk, clementines, powdered sugar

Taken from cooking.nytimes.com/recipes/1017675 (may not work)