Blueberry and Nectarine Clafouti – A Baked Vanilla Custard Studded with Blueberries and sliced Nectarines, creates a Beautifully Rustic Clafouti that can be easily made in an hour!
Clafouti has been on my mind for a very long time. I’ve expressed here and here how much I continuously want to keep learning more about French cuisine, specifically in baking desserts. Starting of course with the easier sweets and working my way up to more complex creations. Today’s recipe is nothing short of amazing yet super easy. I promise you, the most novice baker will feel this is easier than baking a cake!
What is a Clafouti?
Clafoutis are traditionally baked with red or black cherries, with or without the stones. Overtime, people have created variations of clafoutis with other berries and stone fruits. These variations are technically called flaugnardes which is essentially what I made here with blueberries and nectarines.
Both clafoutis and flaugnardes are baked custard desserts of French origin. They’re generally baked in a baking dish or a cast-iron skillet and later dusted with powdered or granulated sugar and served warm. Leavening agents are not used in this recipe which creates a thick flan like dessert with a crisp outer edge. Aside from the fruit, the main ingredients are flour, sugar, eggs, milk and/or heavy cream, and a flavoring such as vanilla or almond extract.
When starting the recipe, it’s best to begin with heating an empty baking dish on the lowest rack closest to the heat source. After the batter has been made, you’d want to carefully remove the dish and butter the inside. The high temperature of the dish will cause the butter to brown quickly adding rich flavor. The high heat of the oven will create the batter to puff up much like a soufflé to create browning and a light crisp to the outer edge.
This blueberry and nectarine clafouti was indeed a surprise to be remembered. The vanilla flavored custard baked beautifully leaving a firm but smooth texture that was easy to slice and hold together. The blueberries add a light burst of delicate sweetness and the nectarines give a nice bite in addition to the dessert’s outer edge for a nice contrast to the soft interior.
The clafouti was rich in flavor, silky soft, and not too sweet or creamy. From start to finish, you can have a beautiful rustic and graceful dessert in an hour! Hands down, I will be making this again!
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A Baked Vanilla Custard Studded with Blueberries and sliced Nectarines, creates a Beautifully Rustic Clafouti that can be easily made in an hour!
- 2 nectarines (280 grams)
- 2 cups (300 grams) fresh blueberries
- 1 teaspoon (5 grams) lemon juice
- 1/2 cup plus 2 teaspoons (66 grams) all-purpose flour, divided
- 1/8 teaspoon ground cinnamon
- 4 large eggs (200 grams)
- 2/3 cup (133 grams) granulated sugar
- 2 1/2 teaspoons (13 grams) pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (240 grams) heavy cream
- 2/3 cup (160 grams) oat milk or whole milk
- 1 tablespoon (14 grams) unsalted butter
- 2 teaspoons (4 grams) powdered sugar
- Adjust oven rack to the lowest position. Place a 12 inch (30.5 cm) pie pan or skillet onto the rack and heat oven to 425°F (220°C).
- Cut nectarines in half, remove pits and slice each half 1/4 inch (1/2 cm) thin. If looking to achieve the same design as seen in the images, try to keep the slices together in the same order from when it’s cut. This will keep the “shape” of the nectarines as each half and each cut could be of a different size.
- In a medium bowl, toss blueberries and lemon juice together. Mix in 2 teaspoons flour and cinnamon together. Toss once more to ensure all blueberries are coated thoroughly.
- In a large bowl, whisk eggs, 2/3 cup sugar, vanilla and salt until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in heavy cream and milk.
- While keeping the oven still on, carefully remove the pan and set it onto a wire rack. Add butter and swirl to coat the bottom and sides of the pan. The butter will sizzle and brown quickly. Arrange nectarine slices in a design into the pan and place blueberries evenly around the nectarines. Immediately pour batter over the blueberries. For visual appeal, try to avoid pouring batter over the nectarines. Note that some blueberries will float to the surface.
- Bake for 18 to 22 minutes or until clafouti puffs and turns golden brown. Edges will be dark brown. You may check the internal temperature reaches 195°F (90°C). Remove clafouti onto a wire rack and allow it to cool for 25 minutes before dusting the top with powdered sugar. Slice and ENJOY!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: French
Keywords: bluerry nectarine, clafouti, french desserts, custard cake
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