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!
- Cuisine: French
Keywords: bluerry nectarine, clafouti, french desserts, custard cake