Raspberry and Nectarine Flaugnarde

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

In the photo, cuchillo con mango de boj Pallarès, and Emile Henry fluted ceramic mold

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

So today we'll make room for flaugnarde, this time with raspberries and nectarines, summer fruits at their best that combine deliciously to give us a truly delightful dessert, not overly sweet and with a refreshing tart touch. And if we also prepare it in one of the Emile Henry ceramic molds, we'll get perfect baking and a top-notch presentation, so much so that you could almost say from oven to table.

At home we love to make this type of recipes, and many others, in the variety of molds offered by the brand, because besides being great for baking, they are ideal for presenting dishes. Or won't you tell me you don't love them for serving a salad, a pasta or a stew at the table?

INGREDIENTS (for 6 people)

• 3 nectarines sliced
• 150 gr raspberries
• 1 lime (juice and zest)
• 100 gr sugar + 2 tablespoons
• 1 teaspoon vanilla extract
• 4 eggs
• 150 ml whole milk
• 150 ml cream
• 100 gr sifted flour
• 1 pinch salt
• Butter for the mold
• Powdered sugar for garnish

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

PREPARATION

1. Preheat the oven to 175º C.

2. Butter the Emile Henry ceramic mold and sprinkle it with one of the tablespoons of sugar. Set aside.

3. In a large bowl place the nectarine slices, the raspberries, the zest, the lime juice and one tablespoon of sugar. Mix carefully so as not to break the raspberries and let macerate a few minutes while you prepare the custard.

4. For the custard simply place the eggs, the 100 grams of sugar, the vanilla extract, the flour, the cream, the milk and the pinch of salt in the blender jug. Blend until you achieve a uniform custard.

5. Once the custard is ready distribute the fruit in the mold and cover it with the custard.

6. Finally, bake for 40-50 minutes or until the custard is completely set; you can check this by inserting a skewer into the center to see if it comes out clean.

7. Once the flaugnarde is set remove it from the oven, let it cool for a few minutes and dust with powdered sugar.

Flaugnarde, like clafoutis, can be eaten cold or warm—however you prefer!