raspberry nectarine clafoutis

Dear PRHC Cooks,

Thank you for introducing me to clafoutis. It’s a genius dessert. Easy to assemble. Easy to bake. Easy to serve. And just fulfills all my flan and custard cravings. Plus there’s fruit. I brought this dish to a family gathering – a family that thinks that everything I make is too sweet. Well, guess what? They loved this because it was at the right sugar level for them.

Raspberry Nectarine Clafoutis
Recipe adapted from Bake the Seasons

¾ cup heavy cream
½ cup whole milk
1 teaspoon vanilla extract
3 large eggs
½ cup granulated sugar
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup raspberries
4 nectarines, sliced

Note: The original recipe in the cookbook calls for apricot and raspberries, and 6 apricots for that. I swamped it out for nectarines!

  1. Butter a 9-inch round baking dish. Preheat your oven to 375°F.
  2. Pour the heavy cream, milk, vanilla extract, eggs, sugar, flour, salt, and nutmeg into a blender. Mix until combined. Let the frothy batter sit for half an hour.
  3. Wash the raspberries and nectarines. Slice the nectarines. You can keep the skin on the nectarines if you want.
  4. Pour one third of the batter into the baking dish and bake for 15 minutes. It’ll be puffy when it comes out of the oven, but that’s okay!
  5. Add in the fruit, you can even push some down into the batter at the bottom.
  6. Pour the remaining batter over. Bake for 40-45 minutes until the edges are golden brown.
  7. Take it out to cool, the clafoutis will deflate a little bit, but that’s normal. You can also sprinkle with icing sugar before serving if you’d like.

I mean, how easy is this? You only need a blender … or you can do this with a bowl and whisk. Easy clean up!

You might need a pot holder or pot trivet since the dish will be hot from the oven before you add the fruit and the rest of the batter.

Umm, I tried to do a pattern with the nectarines so that each slice would get one. I don’t know if you can see the spiral with all those raspberries in the way.

I love me the puffy golden brown edges. It’s like a pancake or cake or tart or pudding or flan or custard dessert all in one.

Sincerely,
Syl

Published by SincerelySyl

Maker & Baker

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