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Peach Clafouti

The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2011

Ingredients

  • 5 large eggs
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1 cup sour cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/4 pounds peaches, halved, pitted, and cut into 1/2-inch slices (4 1/2 cups)
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

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