Flaugnarde of raspberries and nectarines

When Loreto, author of Sabores de Colores , introduced me to the recipe you can find here today, she said, "Claudia, go ahead and make it because it's super-delicious!" After seeing it, I didn't doubt her words, because with the photos it's already clear that it's a recipe that we should all try. I've already made it, and I can confirm that she's absolutely right!

In the photo, a knife with a Pallarès boxwood handle , and a wavy ceramic mould by Emile Henry

Flaugnarde is a typical French recipe from the Limousin region, you could say it's like clafoutis with fruits other than cherries. It seems that the name clafoutis is only for cherries, although we use it for various combinations…

So today we'll make room for flaugnarde, this time with raspberries and nectarines, summer fruits that are at their best and that combine deliciously to offer us a truly delicious dessert, not excessively sweet and with a refreshing acidic touch. And if we also prepare it in one of Emile Henry's ceramic moulds , we'll achieve perfect cooking and a perfect presentation, so, one could almost say that it goes from the oven to the table.

At home we love to prepare this type of recipe, and many others, in the variety of moulds that the brand offers us , and besides being great for baking, they are ideal for presenting. Or you won't tell me that you don't love them for presenting a salad, pasta or stew on the table?

INGREDIENTS (for 6 people)

• 3 nectarines cut into slices
• 150 gr raspberries
• 1 lime (juice and zest)
• 100 gr sugar + 2 tablespoons
• 1 teaspoon vanilla essence
• 4 eggs
• 150 ml whole milk
• 150 ml cream
• 100 gr sifted flour
• 1 pinch salt
• Butter for the mold
• Icing sugar for decorating

In the photo, Emile Henry ceramic mortar , and Emile Henry wavy ceramic mold

ELABORATION

1. Preheat the oven to 175º C.

2. Grease the Emile Henry ceramic mould with butter and sprinkle with one of the tablespoons of sugar. Set aside.

3. In a large bowl, place the nectarines cut into slices, the raspberries, the zest, the lime juice and a spoonful of sugar. Mix carefully so as not to break the raspberries and let them marinate for a few minutes while you prepare the cream.

4. For the cream, simply place the eggs, 100 grams of sugar, vanilla essence, flour, cream, milk and a pinch of salt in the blender glass . Blend until you get a smooth cream.

5. Once the cream is ready, we distribute the fruit in the mold and cover it with the cream.

6. Finally, bake for 40-50 minutes or until the cream is completely set. You can check this by sticking a toothpick in the center to see if it comes out clean.

7. Once the flaugnarde has set, remove it from the oven, let it cool for a few minutes and sprinkle it with icing sugar.

Flaugnarde, like clafoutis, can be served cold or warm, whichever you prefer!