French Nectarine Clafoutis

Clafoutis hails from France’s Limousin region, where fruit is nestled in a pourable custard and baked until set like a tender flan. Fresh nectarines, vanilla, and a hint of almond make this summer take fragrant and lightly elegant.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 32g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 4 medium fresh nectarines
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp kosher salt
• 1 tbsp for pan unsalted butter
• for dusting powdered sugar
• 2 tbsp sliced almonds

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9-inch pie dish or similar ceramic baker.
2. 2Halve and pit the nectarines, then cut each half into three wedges; arrange them cut-side up in a single layer in the buttered dish.
3. 3In a blender combine milk, cream, eggs, sugar, flour, vanilla, almond extract, and salt; blend on medium until the batter is completely smooth and slightly frothy, about 30 seconds.
4. 4Let the batter rest 5 minutes so any air bubbles rise and the flour hydrates.
5. 5Pour the custard evenly over the nectarines; the fruit should peek through in places.
6. 6Scatter sliced almonds across the top for toasty crunch.
7. 7Bake until the clafoutis is puffed, golden at the edges, and a knife inserted near the center comes out clean, 35 to 40 minutes.
8. 8The center will deflate slightly as it cools—this is normal and desirable.
9. 9Cool on a rack at least 15 minutes so the custard sets enough to slice cleanly.
10. 10Dust generously with powdered sugar just before serving.
11. 11Serve warm or at room temperature in wedges.
12. 12A dollop of lightly sweetened whipped cream is optional but lovely.