Stone Fruit Clafoutis - Bake from Scratch

      Feel free to use any combination of apricots, cherries, nectarines, peaches, or plums for this classic French baked custard.

      Yields 6 to 8 servings.

      Ingredients:

      - 1½ pounds (680 grams) assorted stone fruit

      - 3 large eggs (150 grams), at 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 ground cinnamon

      - ⅛ teaspoon ground cardamom

      - 1¼ cups (300 grams) whole milk

      - ¾ cup (94 grams) all-purpose flour

      - Unsalted butter, softened

      Instructions:

      First, preheat your oven to 350°F (180°C). Generously butter the bottom and sides of a shallow 2-quart baking dish. Halve and pit the fruit, then slice the large halves into ½-inch-thick pieces. Arrange the fruit in the prepared dish as you prefer.

      In a blender, combine the eggs, ⅓ cup (66 grams) of granulated sugar, vanilla, salt, cinnamon, and cardamom. Blend on medium speed until the sugar has dissolved and the mixture is smooth and airy, which should take about 1 minute. Next, add the milk and flour and blend until the mixture is smooth. Carefully pour the batter evenly over the fruit in the pan. Finally, sprinkle the remaining 3 tablespoons (36 grams) of sugar evenly over the batter.

      Bake until the edges are puffed up and golden brown, and an instant-read thermometer inserted into the center reads between 175°F (79°C) and 180°F (82°C), which should take about 30 to 35 minutes. Allow to cool on a wire rack for 15 minutes before serving warm or at room temperature.

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