Raspberry, Nectarine and Sweet Corn Clafoutis.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- powdered sugar for dusting
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon unsalted butter melted
- 1 ear fresh corn kernels removed
- 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)
- 2 nectarines, sliced
- 1 pint fresh or frozen raspberries
- Carbohydrate 18.5269455708712 g
- Cholesterol 428.088333333333 mg
- Fat 12.2158736113068 g
- Fiber 0.882347238316584 g
- Protein 14.6946975019716 g
- Saturated Fat 4.3705096111422 g
- Serving Size 1 1 Serving (140g)
- Sodium 341.465944697675 mg
- Sugar 17.6445983325546 g
- Trans Fat 1.86772977784302 g
- Calories 246 calories
Instructions Preheat the oven to 425 degrees F. Grease an 8-10 inch pie plate or cast iron skillet with softened butter or cooking spray. 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. Place the sliced nectarines and raspberries on top of the batter. Some of the fruit will sink a bit, this is fine. 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. Dust with powdered sugar and serve warm.
