French Peach Clafoutis

Clafoutis hails from France's Limousin region, where fruit is nestled in a simple baked custard. This peach version layers ripe half-moons in a silky egg batter scented with vanilla and almond, then dusts the golden top with powdered sugar.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 34g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 4 large fresh ripe peaches
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tbsp unsalted butter
• for dusting powdered sugar
• 1 pinch of kosher salt

Instructions

1. 1Preheat the oven to 375°F and generously butter a 9-inch ceramic pie dish or similar shallow baking dish.
2. 2Pit the peaches and slice them into thin half-moons; arrange the slices in a single overlapping layer across the bottom of the buttered dish.
3. 3In a blender combine the milk, cream, eggs, granulated sugar, flour, vanilla, almond extract, and salt; blend on high for 30 seconds until the batter is completely smooth and frothy.
4. 4Let the batter rest 5 minutes so any bubbles settle, then pour it gently over the peaches; the fruit should still peek through the surface.
5. 5Bake on the center rack for 35 to 40 minutes until the clafoutis is puffed, golden at the edges, and a knife inserted near the center comes out clean with only moist custard clinging.
6. 6The center will deflate slightly as it cools; that is normal and creates the classic tender texture.
7. 7Cool the dish on a wire rack for at least 15 minutes so the custard firms enough to slice cleanly.
8. 8Dust the entire surface generously with powdered sugar just before serving.
9. 9Cut into wedges and serve warm or at room temperature, optionally with a dollop of lightly sweetened whipped cream.