Use any mixture of apricots, cherries, nectarines, peaches, or plums you want for this basic French baked custard.
Stone Fruit Clafoutis
Makes 6 to eight servings
- Unsalted butter, softened
- 1½ kilos (680 grams) assorted stone fruit
- 3 giant eggs (150 grams), room temperature
- ⅓ cup (66 grams) plus 3 tablespoons (36 grams) granulated sugar
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon floor cinnamon
- ⅛ teaspoon floor cardamom
- 1¼ cups (300 grams) entire milk
- ¾ cup (94 grams) all-purpose flour
-
Preheat oven to 350°F (180°C). Generously butter backside and sides of a shallow 2-quart baking dish.
-
Halve and pit fruit. Lower giant fruit halves into ½-inch-thick slices. Organize fruit in ready pan as desired.
-
Within the container of a blender, course of eggs, ⅓ cup (66 grams) granulated sugar, vanilla, salt, cinnamon, and cardamom on medium velocity till sugar dissolves and combination is easy and aerated, about 1 minute. Add milk and flour, and course of till easy. Slowly pour batter throughout fruit in pan. Sprinkle remaining 3 tablespoons (36 grams) sugar evenly onto batter.
-
Bake till edges are puffed and golden brown and an instant-read thermometer inserted in middle registers 175°F (79°C) to 180°F (82°C), 30 to 35 minutes. Let cool on a wire rack for quarter-hour. Serve heat or at room temperature.
