Nectarine Clafoutis
Clafoutis is a traditional French dessert, basically baked custard with fresh fruit. This version features summery nectarines.
Servings 8 to 10
Ingredients
- 3-1/2 – 4 cups ripe, sliced nectarines
- 5 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract (optional)
- 3/4 cup white sugar
- 1/2 teaspoon ground cardamom or ground nutmeg
- 1 teaspoon salt
- 1 cup unbleached white flour
- 2 cups whole milk
- 3 tablespoons gently melted butter plus more to butter the pan
Instructions
- Preheat the oven to 350ºF and generously butter a 9x13 pan. Halve the nectarines, discard the pits and cut into thin slices—say 8 per nectarine. Leave on the skin. Arrange the slices in the buttered pan in a single layer.
- Break the 5 eggs into a large bowl. Add the vanilla, almond extract, sugar, cardamom or nutmeg, and salt. Whisk together until everything is well blended.
- Stir in the whole milk and melted butter, then the flour. When everything is smooth, pour over the nectarine slices. Slide into the oven and set a timer for 50 minutes.
- After 25 minutes, turn the pan around for even baking. Bake another 25 minutes, until it is barely set, a bit puffy, and the edges are starting to turn golden. It really is OK if the very center is still a bit wobbly—overbaking will make your clafoutis rubbery.
- Cool on a rack for 15 or 20 minutes, then serve warm, cut into squares. This is wonderful on its own; if you are in a fancy mood, add a small scoop of vanilla or caramel ice cream, or some whipped cream. This is also lovely the next day, at room temperature, and even cold, with a nice hot cup of coffee.
Kitchen Notes
Power through. You can also mix together all the batter ingredients in a blender, whoosh!
Other variations to get you thinking. Peach slices and blueberries; raspberries and fresh apricots; seedless red grapes and finely minced orange zest; straight-ahead sliced apple or pear. With all these options, clafoutis can be wonderful any time of year.