French Peach Clafoutis
A classic French dessert that beautifully combines a silky custard batter with ripe, juicy peaches. It's foolproof to make, comes together in just 15 minutes of prep, and bakes into an elegant dessert that is impressive enough for company yet easy enough for a casual weeknight treat.
Equipment
- 9-inch round ceramic or glass baking dish - or similar-sized oval gratin dish
- Blender or Food Processor - or use a whisk and bowl
- Large mixing bowl
- Chef's knife - for slicing peaches
- Cutting board
- Pastry brush or paper towel - for buttering the dish
- Fine-mesh sieve - optional, for sifting flour
- Oven thermometer - recommended for accuracy
- Rubber spatula
- Cooling rack
- Fine mesh strainer or sifter - for dusting powdered sugar
Ingredients
- 3-4 ripe peaches - about 1.5 lbs / 680 g, pitted and sliced into wedges
- 3 large eggs - at room temperature
- 3/4 cup granulated sugar - 150g, divided
- 1 cup whole milk - 240ml
- 1/2 cup heavy cream - 120ml
- 1 teaspoon pure vanilla extract - 5ml
- 1/2 teaspoon almond extract - 2.5ml, optional but highly recommended
- 3/4 cup all-purpose flour - 90g
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter - 28g, softened, for the baking dish
- powdered sugar - for dusting before serving
- ground cinnamon or freshly grated nutmeg - optional, a pinch to add to the batter
Instructions
- Preheat oven to 375°F (190°C). Generously butter the inside of a 9-inch baking dish, then sprinkle with 1 tablespoon of the granulated sugar and rotate to coat evenly.
- Peel peaches (if desired), pit and slice into 1/2-inch wedges. Arrange in a single overlapping layer in the prepared dish and sprinkle with 1 tablespoon of sugar.
- Combine eggs, remaining sugar, whole milk, heavy cream, vanilla, and almond extract in a blender. Blend until smooth, then add flour and salt and blend just until incorporated.
- Carefully pour the batter evenly over the peaches, then gently tap the dish on the counter to release air bubbles.
- Bake on the center rack for 35-45 minutes until edges are puffed and deep golden brown, and the center is just barely set with a slight jiggle.
- Cool on a wire rack for at least 15 minutes, then dust generously with powdered sugar before serving warm, at room temperature, or chilled.
Notes
- Room temperature eggs matter: Cold eggs from the fridge can result in a thicker batter and affect the final texture. Set eggs out 30 minutes before starting.
- Butter and sugar the dish thoroughly: This creates a thin, lightly crisp crust and makes serving much easier.
- Use ripe but not overripe peaches: Overripe peaches release too much liquid and make the bottom soggy. Peaches should be fragrant and yield slightly to pressure.
- Do not open the oven door early: Clafoutis is sensitive to temperature changes. Avoid opening the door during the first 25 minutes of baking.
- Rest before serving: The center will be wobbly straight from the oven. Let it rest for at least 15 minutes for the custard to finish setting.
- Blending is best: A blender guarantees a smooth, lump-free batter in under 60 seconds. If mixing by hand, sifting the flour is non-negotiable.
- Adjust sweetness: Very sweet, peak-season peaches may need less sugar. Slightly tart peaches might benefit from a touch more.
- Storage: Cover and refrigerate for up to 3 days. It can be served cold, at room temperature, or gently reheated in a 325°F oven for 10 minutes.
- Freezing: The custard may become slightly grainy after thawing, but you can freeze individual slices wrapped tightly for up to 1 month.
- Variations: Try with cherries, blueberries, raspberries, or add bourbon, lavender, or almond flour for a different twist.