Plum Clafoutis with Orange and Cardamom

Aside from being one of the most fun culinary words (pronounced cla-foo-tee), this rustic French dessert is one of those dishes that is endlessly customizable, universally beloved and, somehow, quite easy to pull together. First, an enriched, eggy batter is whizzed up in a blender, then poured into buttered, single serve Le Creuset ramekins. After a brief par-bake, each ramekin is studded with jewel-toned slices of fresh plum and placed back into the oven until golden and custardy. With a dusting of powdered sugar and citrus zest, the mini clafoutis make an effortlessly charming end to a meal.

1 tablespoon unsalted butter, softened

1 cup half-and-half

½ cup all-purpose flour

¼ cup granulated sugar

3 medium eggs

2 teaspoons ground cardamom

1 teaspoon baking powder

1 teaspoon vanilla bean paste

2 large oranges, zested, divided

¼ teaspoon kosher salt

1 plum, pitted and cut into ¼-inch slices

Powdered sugar, for dusting

Preheat oven to 375°F. Butter 6 Le Creuset 7 oz. Straight Wall Ramekins and place on a rimmed baking sheet. Combine half-and-half, flour, sugar, eggs, cardamom, baking powder, vanilla bean paste, zest of 1 orange and salt in a blender. Blend for a few seconds, until well combined.

Pour about 1/3 of the batter into the ramekins. Place in preheated oven, and bake just until top is set, about 10-14 minutes. Remove ramekins from the oven and shingle plum slices decoratively over the batter. Pour the remaining batter over the plums.

Place ramekins back in the oven and bake until puffed and lightly browned, about 8-10 minutes longer. A knife inserted in the middle of the custard should come out clean.

Remove from the oven and sprinkle with powdered sugar and remaining orange zest. Serve warm or at room temperature.