Peach Clafouti
Indulge in the elegance of a classic French dessert with this Peach Clafouti, a stunning yet simple treat that pairs the sweetness of ripe peaches with a delicate, custard-like batter. This summertime favorite combines the richness of whole milk, heavy cream, and eggs with the fragrant warmth of vanilla, creating a light and airy pudding that's baked to golden perfection. Sliced fresh peaches are beautifully arranged in a cast-iron skillet or baking dish, surrounded by a velvety batter that puffs up dramatically in the oven before softly settling as it cools. Ready in just an hour, this 6-serving dessert is ideal for brunch, dessert, or a special occasion, and can be served warm, at room temperature, or chilled. Finished with a light dusting of powdered sugar, this Peach Clafouti offers a delightful combination of fruity, creamy, and caramelized flavors—perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 4 whole Fresh ripe peaches
- 1 tablespoon Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup All-purpose flour
- 1 cup Whole milk
- 0.25 cup Heavy cream
- 3 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a cast-iron skillet with the unsalted butter.
Wash the peaches and pat them dry. Slice each peach in half, remove the pits, and cut into thin wedges. Arrange the peach slices evenly in the prepared baking dish.
In a blender or mixing bowl, combine the granulated sugar, all-purpose flour, whole milk, heavy cream, eggs, vanilla extract, and salt. Blend or whisk until the batter is smooth and well incorporated.
Pour the batter evenly over the peach slices in the baking dish, ensuring that the fruit is well distributed.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the clafouti is puffed, golden on top, and set in the center. To test for doneness, insert a toothpick or skewer into the custard; it should come out clean.
Remove the clafouti from the oven and let it cool for about 10 minutes. During this time, it will slightly collapse, which is normal.
Dust the top with powdered sugar just before serving. Serve warm, at room temperature, or chilled. Enjoy on its own or with a dollop of whipped cream or vanilla ice cream if desired.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 170.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
