Peach Clafoutis
55 min·French
Peach Clafoutis
Ingredients
Base
- 115g (3/4 cup) plain flour, sifted
- Pinch of salt
- 155g (3/4 cup) caster sugar
- 6 eggs, lightly whisked
- 375ml (1 1/2 cups) milk
- 375ml (1 1/2 cups) pouring cream
- 2 tsp vanilla essence
Topping/Finishing
- Melted butter, to grease
- 6 peaches, halved, stone removed, cut into wedges
- 40g unsalted butter, melted
- 200ml pouring cream, extra
- Icing sugar, to dust
Instructions
5 steps
- 1
Combine the flour, salt and sugar in a bowl. Whisk together the egg, milk, cream and vanilla in a large jug.
- 2
Make a well in the centre of the flour mixture. Gradually add the egg mixture, whisking until a smooth batter forms. Cover with plastic wrap and set aside for 30 minutes to rest.
30 min - 3
Preheat oven to 180°C. Brush six 375ml (1 1/2-cup) capacity shallow ovenproof dishes with melted butter to lightly grease. Divide the peach among the prepared dishes.
- 4
Add the butter to the flour mixture. Stir until well combined. Pour over the peach. Bake for 20-25 minutes or until just set.
20 min - 5
Use a balloon whisk to whisk the extra cream until soft peaks form. Dust each clafoutis with icing sugar and top with a dollop of the cream to serve.
Progress
0 / 5 steps
