3 nectarines

1 plum (for color – optional)

1 cup heavy cream

½ cup low fat milk

2 large whole eggs + 2 egg yolks

1/3 cup turbinado sugar, plus more for sprinkling the pan

3 tablespoons corn starch

1 ½ teaspoons vanilla extract



Place the baking rack in the middle of the oven. Preheat the oven to 400 degrees F. Butter an 8 ½ -inch square or round pan and sprinkle it with turbinado sugar.

Cut the fruit into wedges. Arrange the fruit wedges in the prepared pan.

Blend the rest of the ingredients in a blender for 30 seconds. Scrape the sides with a spatula and blend for another 30 seconds until smooth.

Pour the custard over the fruit in the pan. Bake until set, 35 to 40 minutes.

Cool completely on a cooling rack before cutting.

Enjoy at room temperature or chilled.

Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Serves 6

gluten-free nectarine clafoutis