Raspberry, Nectarine and Sweet Corn Clafoutis.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1 tablespoon unsalted butter (melted)
- 1 1/4 cups milk (I used full fat coconut milk (but any milk will do)
- 6 tablespoons granulated sugar or coconut sugar
- 2 tablespoons hazelnut liquor (optional)
- 1 tablespoon pure vanilla extract
- 6 large eggs
- 1/2 teaspoon salt
- 1 ear fresh corn (kernels removed)
- 3/4 cup all-purpose flour
- 2 nectarines (sliced)
- 1 pint fresh or frozen raspberries
- powdered sugar (for dusting)
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Preparation
Step 1
Preheat the oven to 425 degrees F. Grease an 8-10 inch pie plate or cast iron skillet with softened butter or cooking spray.
Step 2
In a blender or food processor, combine the melted butter, milk, sugar, hazelnut liquor (if using), vanilla, eggs, salt and corn. Blend 60 seconds or until the corn is completely smooth. Add the flour and blend another 30 seconds until combined and no clumps of flour remain. Pour the batter into the prepared baking dish.
Step 3
Place the sliced nectarines and raspberries on top of the batter. Some of the fruit will sink a bit, this is fine.
Step 4
Place in the oven and bake for 15 minutes at 425 then reduce the heat to 350 and bake another 25-30 minutes or until the dish is puffed and cooked through in the center. Remove from the oven and let cool 5 minutes.
Step 5
Dust with powdered sugar and serve warm.
Step 6
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