Peach Clafoutis French Dessert (Print-Friendly Format)
Classic French clafoutis with ripe peaches and vanilla. A light, baked dessert perfect for summer celebrations.
# Required Ingredients:
→ Base Batter
01 -
30 g unsalted butter, for greasing the baking dish
02 -
300 ml whole milk
03 -
100 g granulated sugar, divided
04 -
3 large eggs
05 -
1 tablespoon vanilla extract
06 -
0.25 teaspoon kosher salt
07 -
125 g all-purpose flour
→ Fruit Filling
08 -
3 cups ripe peaches, peeled and sliced (approximately 4 medium peaches)
→ Finishing
09 -
15 g powdered sugar, for dusting
# How to Make It:
01 -
Preheat the oven to 175°C. Generously butter a medium baking dish with a capacity of approximately 2 litres and a minimum depth of 4 cm.
02 -
In a blender, combine the milk, 65 g of the granulated sugar, eggs, vanilla extract, salt, and all-purpose flour. Blend for about 1 minute, until the mixture is completely smooth and slightly foamy.
03 -
Pour a 0.5 cm layer of batter into the prepared baking dish. Place in the oven and bake for 5 minutes, or until the layer is just set but not browned. Remove from the oven.
04 -
Distribute the peach slices evenly across the set batter base. Sprinkle the remaining granulated sugar (approximately 35 g) over the fruit.
05 -
Gently pour the rest of the batter evenly over the peaches.
06 -
Bake in the centre of the oven for 50–55 minutes, or until the clafoutis is golden brown, puffed, and a knife inserted in the centre emerges clean.
07 -
Remove from the oven and allow to cool slightly for better texture and easier serving.
08 -
Just before serving, use a fine sieve or sugar shaker to dust the surface evenly with powdered sugar. Serve warm.
# Additional Information:
01 -
A ceramic or glass dish sized 28x18 cm or 20x20 cm yields optimal results for custard setting.