Apricot & nougat clafoutis by Laurent Mariotte

Ingredients

6 servings

• 15 apricots
• 4 eggs
• 100 g light brown sugar
• 50 g cornstarch
• 30 cl almond drink
• 1 knob of butter
• 100 g almond nougat

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Cut the apricots in half and remove the pits.

3. 3

   Beat the eggs with the sugar. Sift in the cornstarch using a fine strainer.

4. 4

   Mix well, then gradually pour in the almond milk while stirring.

5. 5

   Butter and sugar a large gratin dish and arrange the apricots, rounded side up. Pour in the almond milk batter. Cut the nougat into cubes and distribute them over the clafoutis.

6. 6

   Bake for 40 minutes. Keep an eye on the cooking. Serve warm or chilled.