Brown butter hazelnut clafoutis

Name: Brown butter hazelnut clafoutis
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 20 g unsalted butter, plus extra for greasing; 80 g golden caster sugar, plus 2 tbsp; 400 g stone fruit (such as cherries, plums or apricots); 60 g plain flour; ¼ tsp fine salt; 2 eggs, lightly beaten; 270 ml milk; 20 g blanched hazelnuts, roughly chopped; Icing sugar, for dusting; Crème fraîche, to serve

A dense, custardy and delightfully wobbly French-inspired dessert that showcases glorious late-summer stone fruit. The nutty brown butter really takes proceedings to another level.

3.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

20g unsalted butter, plus extra for greasing
80g golden caster sugar, plus 2 tbsp
400g stone fruit (such as cherries, plums or apricots)
60g plain flour
¼ tsp fine salt
2 eggs, lightly beaten
270ml milk
20g blanched hazelnuts, roughly chopped
Icing sugar, for dusting
Crème fraîche, to serve

Method

Preheat the oven to 200°C, gas mark 6. Grease a 1.5-2-litre ovenproof dish or tin, then sprinkle over 1 tbsp caster sugar to cover the base and sides; shake out the excess. Halve the fruit and remove the stones (if using cherries, stone them but keep the fruit whole), then put in a bowl with 1 tbsp sugar and toss together. Set aside.
Sift the flour into a large bowl, then stir through the salt and the remaining 80g sugar. Whisk in the eggs and milk until you have a smooth batter. Arrange the fruit, cut-side up (or the whole, pitted cherries), in the base of the dish or tin. Pour over the batter and bake for 30-40 minutes until golden brown, just set and still wobbly.
Just before the clafoutis is ready, put the hazelnuts and butter in a small pan set over a medium-high heat and cook for 3-5 minutes until the butter froths up, the nuts turn golden brown and there is a nutty aroma. Spoon the butter and hazelnuts over the clafoutis. Sift over the icing sugar and serve immediately with crème fraîche.