Stone Fruit Clafoutis
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, softened1½ pounds (680 grams) assorted stone fruit3 large eggs (150 grams), room temperature⅓ cup (66 grams) plus 3 tablespoons (36 grams) granulated sugar1 teaspoon (4 grams) vanilla extract¼ teaspoon kosher salt¼ teaspoon ground cinnamon⅛ teaspoon ground cardamom1¼ cups (300 grams) whole milk¾ 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, ⅓ 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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