brown butter hazelnut clafoutis
Delightful late-summer stone fruit in a dense, custardy clafoutis, enhanced with browned butter and chopped hazelnuts. Perfect for dessert!
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
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