Description
Peach Clafouti is a delightful French-inspired baked custard dessert, featuring sweet, juicy peaches nestled in a simple batter that’s both creamy and slightly cake-like. Easy to prepare and bursting with fresh fruit flavor, it’s the perfect summer treat to serve warm or at room temperature.
Ingredients
For the Batter
- ⅔ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon kosher salt
- 4 large eggs
- 2½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 cups heavy whipping cream
For the Fruit Layer
- 3 cups (½-inch-thick) sliced peeled fresh peaches
- 2 tablespoons sugar
For the Pan
- Baking spray with flour, for spraying the skillet
Instructions
- Make the batter: In a large bowl, whisk together the all-purpose flour, ½ cup sugar, and kosher salt. Add the eggs, vanilla extract, and almond extract, whisking until the mixture is smooth and no lumps remain. Gradually whisk in the heavy whipping cream until fully combined. Allow the batter to stand and rest for 10 minutes to let any bubbles subside and the flour hydrate.
- Prepare for baking: Preheat your oven to 350°F (175°C). Lightly spray a 10-inch enamel-coated cast-iron skillet with baking spray with flour to ensure easy release after baking.
- Partially bake the batter: Pour about half of the batter (roughly 1¾ cups) into the prepared skillet. Reserve the remaining batter. Transfer the skillet to the oven and bake until the batter is almost set, about 10 to 15 minutes. This step helps the fruit stay near the top rather than sinking.
- Prepare the peaches: While the initial bake is happening, stir together the sliced peaches and the remaining 2 tablespoons sugar in a medium bowl, letting the sugar lightly macerate the fruit for better flavor and juiciness.
- Add peaches and the rest of the batter: Arrange the sugared peaches in gentle concentric circles on top of the partially baked custard. Take care to distribute them evenly for a pretty presentation. Gently stir—do not whisk—the remaining batter and carefully pour it over the peaches to avoid disturbing the fruit arrangement.
- Bake until set: Return the skillet to the oven and bake until a wooden pick inserted in the center comes out clean, about 40 minutes. The clafouti should be golden, puffed, and just set in the middle.
- Cool and serve: Let the Peach Clafouti cool on a wire rack for at least 20 minutes before slicing. It can be served warm or at room temperature for a creamy, comforting dessert.
Notes
- Gently stir, but do not whisk, the reserved batter before pouring it over the peaches; whisking will introduce too much air and create bubbles in the baked custard.
- Try adding a dusting of powdered sugar or a dollop of whipped cream for extra flair when serving.
- Peach Clafouti is best enjoyed the day it’s made, but leftovers can be stored in the refrigerator and enjoyed chilled.
Nutrition
- Serving Size: 1 slice (1/8 of clafouti)
- Calories: 315
- Sugar: 23g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
