This nectarine clafouti recipe, also know as clafouti aux nectarines, is a modern twist on a traditional puffed French custard cake. Nectarines have grown in popularity in France in recent years. So much, in fact, that nearly half of all peach-type trees in France produce nectarines.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 tablespoon softened butter
- 1 cup whole milk
- 1/4 cup heavy cream
- 2/3 cup all-purpose flour
- 3 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 cups nectarine slices, cut into 1/2-inch pieces
- 1 tablespoon confectioners’ sugar (powdered)
Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
Transfer the dish to a heatproof surface and arrange the nectarines over the hot batter. Pour the remaining batter over the nectarines and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
This nectarine clafouti recipe makes 8 servings.