Use any mix of apricots, cherries, nectarines, peaches, or plums you like for this classic French baked custard.
Stone Fruit Clafoutis
Makes 6 to 8 servings
Ingredients
- Unsalted butter, softened
- 1½ pounds (680 grams) assorted stone fruit
- 3 large eggs (150 grams), room temperature
- â…“ cup (66 grams) plus 3 tablespoons (36 grams) granulated sugar
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- â…› teaspoon ground cardamom
- 1¼ cups (300 grams) whole milk
- ¾ cup (94 grams) all-purpose flour
Instructions
- Preheat oven to 350°F (180°C). Generously butter bottom and sides of a shallow 2-quart baking dish.
- Halve and pit fruit. Cut large fruit halves into ½-inch-thick slices. Arrange fruit in prepared pan as desired.
- In the container of a blender, process eggs, â…“ cup (66 grams) granulated sugar, vanilla, salt, cinnamon, and cardamom on medium speed until sugar dissolves and mixture is smooth and aerated, about 1 minute. Add milk and flour, and process until smooth. Slowly pour batter all over fruit in pan. Sprinkle remaining 3 tablespoons (36 grams) sugar evenly onto batter.
- Bake until edges are puffed and golden brown and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), 30 to 35 minutes. Let cool on a wire rack for 15 minutes. Serve warm or at room temperature.
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