Clementine and Almond Clafoutis

I think of them as baby citrus, or miniature oranges; clementines, tangerines, and mandarins are all hybrids of our everyday orange. Each name tells of its history: The clementine, small and seedless, is said to have been created by a French missionary in North Africa, Marie-Clément Rodier. The tangerine is said to have arrived in France through the port of Tangiers in North Africa. The mandarin is, of course, native to China. Whichever sweet and juicy fruit is used here, make sure it has plenty of bright, fresh flavor. A touch of almond along the way is always welcome, here in slices for extra crunch.

4 SERVINGS

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       EQUIPMENT: Four 6-inch (15 cm) individual porcelain gratin dishes; a baking sheet.

        1 plump, fresh vanilla bean

        3/4 cup (185 ml) heavy cream

        1/2 cup (45 g) almond meal (also called almond flour or almond powder)

        1/2 cup (100 g) Vanilla Sugar

        2 large eggs, free-range and organic, lightly beaten

        2 large egg yolks, free-range and organic, lightly beaten

        1 teaspoon Homemade Vanilla Extract or pure vanilla extract

        6 clementines or other miniature orange varieties

        1/4 cup (20 g) sliced almonds

        Vanilla Powder, for garnish

1.     Center a rack in the oven. Preheat the oven to 375°F (190°C).

2.     Flatten the vanilla bean and cut it lengthwise in half. With a small spoon, scrape out the seeds. (Reserve the pod for Vanilla Sugar, and Vanilla Powder.)

3.     In a large bowl, whisk together the vanilla seeds, cream, almond meal, Vanilla sugar, eggs, egg yolks, and vanilla extract.

4.     Arrange the clementine slices like spokes on a wheel in the gratin dishes. Pour the batter over the fruit. Arrange the gratin dishes side by side on the baking sheet. Sprinkle with the sliced almonds. Bake until the clafoutis are golden, 30 to 35 minutes. Serve warm, garnished with a touch of vanilla powder.