Martha Stewart demonstrates how to make a French country classic known as clafoutis. The custard-like cake recipe works with almost any seasonal fruit, but this version calls for a stone fruit that's often underused in baking: nectarines. When it comes to quick and easy desserts, this rustic continental dish is one to keep in mind for a simple summer snack.
- 3 to 4 ripe nectarines
- 1 cup whole milk
- 1 cup heavy cream
- 4 large eggs plus 2 large egg yolks
- 1 vanilla bean, split and seeds scraped
- ¼ cup granulated sugar
- 2 tablespoons unbleached all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter
- Confectioners' sugar, for dusting
- Preheat oven and baking dish: Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
- Blanch nectarines: Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds.
- Peel and slice nectarines: When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
- Puree ingredients for batter and strain: Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
- Remove dish from oven, brush with butter, and pour in small amount of batter: Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
- Add remaining batter, arrange nectarines: Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible.
- Bake, dust with confectioner's sugar, and serve: Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.
