Martha Stewart's Nectarine Clafoutis | Martha Bakes Recipes | Martha Stewart Living

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F (190°C) and place a 10-inch ceramic baking dish inside to preheat.

Make a small X cut in the end of each nectarine to help loosen the skin.

Simmer water until almost boiling and place the nectarines in the water for about 30-40 seconds until the skin starts to peel back.

Remove the nectarines from the water and peel the skin off easily.

Cut the nectarines along the natural line to remove the pit and slice them lengthwise into 1/4 inch slices.

Prepare the batter by adding 1 cup of whole milk, 1 cup of heavy cream, 1/4 cup of sugar, 2 tablespoons of all-purpose flour, 1/4 teaspoon of salt, 4 whole eggs, and 2 egg yolks into a blender.

Add the seeds from one vanilla bean to the mixture and blend for 2 minutes.

Strain the batter to ensure a smooth custard, yielding almost 3 cups of batter.

Carefully remove the hot baking dish from the oven and brush it with about 1 tablespoon of melted butter.

Pour just enough batter to coat the bottom of the dish and return it to the oven to bake for about 5 minutes to create a bottom crust.

After 5 minutes, pour in the remaining custard and scatter the sliced nectarines on top.

Return the dish to the oven and bake for about 35 minutes, checking if it needs an extra 3-4 minutes.

Once baked, remove from the oven and let cool slightly before dusting with powdered sugar and cutting into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens