French Vanilla Peach Clafoutis

From France's Limousin countryside, clafoutis bakes fruit into a tender, eggy custard. Ripe peach wedges and vanilla bean paste give this take a fragrant, golden finish perfect for dessert or brunch.

Serves 6 · 15 min prep · 45 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 34g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 4 medium ripe peaches
• 1 1/4 cups whole milk
• 1/4 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 1/2 tsp vanilla bean paste
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter for greasing
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F and generously butter a 9-inch ceramic pie dish or similar shallow baking dish.
2. 2Halve and pit the peaches, then cut them into thick wedges; arrange the wedges in a single snug layer across the bottom of the buttered dish.
3. 3In a blender combine the milk, cream, eggs, granulated sugar, flour, vanilla bean paste, and salt.
4. 4Blend on high for 20 to 30 seconds until the batter is completely smooth and slightly frothy.
5. 5Let the batter rest 5 minutes so any air bubbles settle.
6. 6Pour the batter evenly over the peaches; the fruit should peek through in places.
7. 7Bake on the center rack for 40 to 45 minutes until the clafoutis is puffed, golden at the edges, and just set in the center with a gentle jiggle.
8. 8A knife inserted near the middle should come out mostly clean with a few moist custard crumbs.
9. 9Cool the dish on a wire rack for 15 minutes; the custard will deflate slightly and firm up.
10. 10Dust generously with powdered sugar right before slicing and serving warm or at room temperature.