Ingredients
3 to 4 ripe nectarines
1 cup whole milk
1 cup heavy cream
4 large eggs plus 2 large egg yolks
1 vanilla bean, split and seeds scraped
1/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
Confectioners’ sugar, for dusting
Preparation
Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner’s sugar; serve.
