
Nectarine & Raspberry Clafoutis
SERVES: 4 • TOTAL TIME: 30 MINUTES
Ingredients:
Butter (for greasing baking dish)
1 cup thickened cream
1 cup full cream milk
4 large eggs + 2 large egg yolks
1 teaspoon vanilla bean paste (or scrape the inside of 1 vanilla bean pod)
¼ cup caster sugar
2 tablespoons plain flour
Pinch of sea salt
4 ripe nectarines, skin on and sliced
125g raspberries
Icing sugar, for dusting
Directions:
Preheat oven to 180ºC. Butter a 22 centimetre round baking dish and set aside.
In a large bowl, whisk together cream, milk, eggs, vanilla bean paste, and sugar. Add the flour and salt and whisk until well combined. (You can also use a blender).
Pour the batter into the baking dish. Arrange the nectarine slices and raspberries on top of the batter. They should be slightly submerged.
Bake on the centre rack for 40-45 minutes, until the middle is puffy and golden brown (a knife poked in the centre should emerge relatively clean).
Allow clafoutis to cool slightly. Dust with icing sugar and serve.