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Ingredients
Serves 6
- 1/2 kg very ripe nectarines
- 2 tbsp rum
- 125 g coconut milk
- 25 g water
- 3 eggs
- 60 g corn starch
- vegetable oil
- 60 g unrefined sugar
- 1/2 vanilla pod
Preparation
Wash the nectarines and chop into 8 segments, leaving the skin on. Arrange in a lightly oiled heat-resistant dish, splash with the rum and dust with 1/2 a tablespoon of sugar.
Whisk the eggs with the coconut milk, the rest of the sugar, the starch and the vanilla seeds until the mixture is smooth. Pour into the heat-resistant dish over the nectarines. Bake in the oven at 180°C for around 30 minutes. Serve your clafoutis flan warm.
