Cantaloupe Clafoutis with Mint and Cream

Halve the cantaloupe, remove the seeds, and slice each half into 6 wedges. Set aside at room temperature while you prepare the batter.

Position a rack in the center of the oven and preheat to 180C (355F). Using your fingers, smear the softened butter evenly across the interior of a 9-inch baking dish, coating all surfaces completely.

In a large bowl, crack the eggs and whisk vigorously for 1 minute until pale. Add the white sugar and continue whisking for 2 minutes until the mixture is light and ribbon-like.

Pour in the whole milk and heavy cream while whisking constantly. Add the vanilla extract and salt, then sift in the flour. Whisk until the batter is completely smooth with no lumps, about 1 minute more.

Arrange the cantaloupe wedges in a single layer across the buttered dish, nestling them slightly into the base. Slowly pour the batter around and over the fruit, allowing it to settle naturally.

Place in the preheated oven and bake for 28-32 minutes. The clafoutis is ready when the edges are deeply golden and puffed, the center jiggles only slightly when gently shaken, and a toothpick inserted at the center comes out clean.

Remove from the oven and allow to cool for 10 minutes on a wire rack. The center will set further as it rests.

In a chilled bowl, whip the heavy cream to soft peaks using a whisk. Dollop generously over each portion, then scatter the torn mint leaves across the top. Serve immediately while still warm.