Blueberry-Almond Clafoutis

Yield: 8 servings
Preparation time: 20 minutes

Cooking time: 30 minutes

1 cup almond flour
1 cup granulated sugar, plus more for ramekins
3 tablespoons bread flour
3 whole eggs
5 large egg yolks
Grated zest of 1 orange
1 ½ cups heavy cream
About 1 cup fresh blueberries, rinsed and dried
Confectioner's sugar

• Spread the almond flour on a parchment paper-lined baking sheet and toast in a 275-degree oven until it turns light golden brown, about 10 minutes. Watch carefully so it doesn't burn. Transfer the almond flour to a bowl and combine with the sugar and bread flour.

• In a separate bowl, whisk together the whole eggs and yolks with the orange zest until well blended. Add the cream and whisk again. Add the flour mixture in three additions, mixing until just incorporated. Cover and refrigerate for at least 12 hours or up to 2 days in advance.

• Preheat the oven to 375 degrees. Butter 6 one-cup ramekins and dust them with granulated sugar. Divide the chilled mixture among the ramekins (about ½ cup of the batter for each). Divide the blueberries among the ramekins; some will sink, others, float. Dust the top of each ramekin with confectioners' sugar.

• Bake until the clafoutis are golden brown, puffed up, and the centers are just set, 30 to 35 minutes. Serve warm.