Ingredients

  • 3 to 4 ripe nectarines
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs plus 2 large egg yolks
  • 1 vanilla bean, split and seeds scraped
  • ¼ cup granulated sugar
  • 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 tablespoon unsalted butter

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Preheat oven and baking dish

Step 1

  • Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
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Blanch nectarines

Step 1

  • Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine.
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Step 2

  • Add to pot and blanch 30 to 40 seconds.
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Peel and slice nectarines

Step 1

  • When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
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Puree ingredients for batter and strain

Step 1

  • Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
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  • Length: 2 minutes

Remove dish from oven, brush with butter, and pour in small amount of batter

Step 1

  • Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
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  • Length: 5 minutes

Add remaining batter, arrange nectarines

Step 1

  • Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible.
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Bake, dust with confectioner's sugar, and serve

Step 1

  • Return to oven and bake until puffed and browned, 35 to 40 minutes more.
  • EQUIPMENT:
  • Length: 35 minutes

Step 2

  • Let cool slightly. Dust with confectioner's sugar; serve.
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