Use any mix of apricots, cherries, nectarines, peaches, or plums you like for this classic French baked custard.Stone Fruit Clafoutis Print Recipe Pin Recipe Makes 6 to 8 servings Ingredients  Unsalted butter, softened1½ pounds (680 grams) assorted stone fruit3 large eggs (150 grams), room temperature⅓ cup (66 grams) plus 3 tablespoons (36 grams) granulated sugar1 teaspoon (4 grams) vanilla extract¼ teaspoon kosher salt¼ teaspoon ground cinnamon⅛ teaspoon ground cardamom1¼ cups (300 grams) whole milk¾ cup (94 grams) all-purpose flour InstructionsPreheat oven to 350°F (180°C).Generously butter bottom and sides of a shallow 2-quart baking dish.Halve and pit fruit.

Cut large fruit halves into ½-inch-thick slices.Arrange fruit in prepared pan as desired.In the container of a blender, process eggs, ⅓ cup (66 grams) granulated sugar, vanilla, salt, cinnamon, and cardamom on medium speed until sugar dissolves and mixture is smooth and aerated, about 1 minute.Add milk and flour, and process until smooth.

Slowly pour batter all over fruit in pan.Sprinkle remaining 3 tablespoons (36 grams) sugar evenly onto batter.Bake until edges are puffed and golden brown and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), 30 to 35 minutes.Let co

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