Set your oven to 180°C (preferably convection heat) so it’s nice and hot when you place the clafoutis inside.

In a large bowl, whisk the eggs with the sugar and vanilla sugar until the mixture becomes frothy and slightly pale.

Sift in the flour, cornstarch, and baking powder. Mix well using a whisk or mixer to avoid lumps.

Add the cooled melted butter while gently mixing to make the batter smooth.

Gradually pour in the milk, stirring until you get a smooth, fluid batter that’s similar in texture to thick pancake batter.

Wash the apricots, dry them, and cut them in half. Remove the pits. If they’re large, you can cut them into quarters.

Line a round or rectangular cake pan with parchment paper. Place the apricots, cut side up, evenly distributed.

Gently pour the batter over the apricots, taking care not to disturb them too much.

Place the pan in the center of the oven and bake for about 40 minutes. The top should be golden, and the center should be slightly wobbly but set.

Once out of the oven, let it cool to room temperature. The clafoutis can be served warm or cold, depending on your preference.