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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.