Vanilla Bean Peach Clafoutis

Clafoutis hails from France’s Limousin countryside, where fruit is baked into a simple eggy batter until set like a tender custard. This summer take nestles ripe peach wedges in vanilla-bean cream for a fragrant, golden skillet dessert.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 7g protein
• 38g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 4 medium ripe peaches
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 2 tsp vanilla bean paste
• 2 tbsp unsalted butter
• 1/8 tsp pinch of salt
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch ceramic or cast-iron skillet or pie dish on the middle rack while it heats so the butter will melt evenly later.
2. 2Wash the peaches, slice them in half, remove the pits, and cut into generous half-inch wedges; leave the skins on for color and texture.
3. 3Carefully remove the hot pan, add the butter, and swirl until it foams and coats the bottom and sides; arrange the peach wedges in a single snug layer.
4. 4In a blender or large bowl whisk the eggs until frothy, then blend in the milk, cream, granulated sugar, flour, vanilla bean paste, and salt until the batter is completely smooth and pourable with no flour lumps.
5. 5Pour the batter evenly over the peaches; it should come three-quarters of the way up the fruit.
6. 6Bake 35 to 40 minutes until the clafoutis is puffed, golden at the edges, and just set in the center with a slight jiggle when the pan is gently shaken.
7. 7Cool on a wire rack for at least 15 minutes so the custard firms; the center will settle slightly as it rests.
8. 8Dust generously with powdered sugar right before slicing into wedges and serve warm or at room temperature.