French Peach Clafoutis

Serves 6 · 15 min prep · 40 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9- or 10-inch ceramic pie dish or cast-iron skillet, then sprinkle the interior with a spoonful of the granulated sugar and tilt to coat; tap out any excess.
2. 2Pit the peaches and cut them into generous wedges. Arrange the wedges in a single snug layer across the bottom of the prepared dish.
3. 3In a blender or large mixing bowl combine the milk, cream, eggs, remaining granulated sugar, flour, both extracts, and salt. Blend or whisk vigorously until the batter is completely smooth and slightly frothy, about 30 seconds.
4. 4Let the batter rest for 5 minutes so any bubbles settle, then pour it slowly and evenly over the peaches; the fruit should peek through in places.
5. 5Bake on the center rack until the clafoutis is puffed, golden brown the edges, and just set in the center with a slight jiggle, 35 to 42 minutes. A knife inserted near the middle should come out mostly clean.
6. 6Transfer the dish to a wire rack and cool for 15 to 20 minutes; the custard will deflate slightly and firm up as it rests, which is normal and desirable.
7. 7Dust the warm clafoutis generously with powdered sugar right before serving. Slice into wedges and serve warm or at room temperature—the peaches should be soft and jammy inside the eggy custard.
8. 8Leftovers can be refrigerated and gently rewarmed, though the texture is best the day it is baked.