Clafoutis with plums

Ingredients:

• Seeds of 1 vanilla pod
• 2 tsp. + 2/3 tbsp. Sahara
• 1 tablespoon unsalted butter, room temperature
• 3 large eggs, room temperature
• 1/4 cup sifted flour
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 tbsp. l. armagnac
• A pinch of grated star anise
• 1/4 teaspoon coarse salt
• 3 large ripe black plums
• Orange zest, for serving

Preparation:

1. Preheat oven to 200°C (400°F). Position two oven racks evenly spaced apart. Line six gratin dishes (16 cm in diameter) with two baking sheets.
2. In a small bowl, combine the vanilla seeds with 2 teaspoons of sugar. Grease gratin molds with butter and sprinkle with the sugar mixture.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs with 2/3 cup sugar on medium speed. Reduce the mixer speed and add the flour, cream, milk, and Armagnac. Stir in the anise and salt and set the batter aside for 10 minutes. It will be runny, like pancake batter.
4. Halve the plums, discard the pits, and slice each half lengthwise. Place one plum half on each gratin dish, arranging the slices like a pinwheel. Evenly pour the batter over each portion of plums (the plums will only be half-submerged) and bake for 35-40 minutes, until the edges of the clafoutis are golden brown and the center is set.
5. Sprinkle with orange zest and serve the clafoutis hot or warm.