Headnote and recipe reprinted with permission from Everyday Cake by Polina Chesnakova; copyright 2022 from Sasquatch Books.
France has a myriad of fruit-baked-in-custard cakes: clafoutis with cherries, far normand with apples, flaugnarde with pears, and far breton with plumped prunes or other dried fruit. This custard cake is none of these, but certainly inspired by all. The rich, booze-spiked batter comes together in seconds in a blender and lends itself to being baked year-round with any seasonal fruit – or vegetable, in the case of rhubarb – you might have on hand, though do avoid anything too juicy or overly ripe. It's an effortless dessert that will impress any guest. So very French!
In a blender, blend all of the ingredients on medium speed until the batter is completely smooth and lump-free, 20 - 45 seconds depending on your blender. Alternatively, in a large bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Whisk in the cream, milk, brandy, and vanilla. Chill the batter in the refrigerator for at least 1 hour or in an airtight container for up to three days.
To use apples or pears: To prep apples or pears, peel, core, and slice them 1/8-inch thick. In a medium bowl. toss the slices with 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Heat a large skillet over medium heat. Add the fruit and cook, stirring often, until it begins to soften and release juices and the edges start to turn translucent, 3 - 5 minutes. The centers should still have a bit of crunch. Remove from the heat. Add 1/4 cup of whichever liquor you've used in the batter and toss to combine. Let the mixture cool to room temperature before proceeding with assembly.