A warm slice of clafoutis is one of my favorite light desserts and occasional breakfast.
The very first time I tried clafoutis I hated it. The texture really threw me off. I was expecting something that had a thicker consistency like quiche, but clafoutis is much softer as it is a thick custard.
You see that hand down there? That’s my daughter right there. She insisted that she wanted to help and be in the picture. What you don’t see is my sister holding her arm still because Natushka kept waving that spoon up and down and trying to eat it. Needless to say, that spoonful was gone moments after this shot.
I was inspired to make this recipe after seeing a few online pop up and when I found a clafoutis recipe in Tartine, I knew I needed to make this right away. This clafoutis is lightly sweetened, gaining most of its sweetness from the fruit and caramelized sugar which also adds a wonderful crunch.
In this recipe (and in most of my recipes), I leave the peel of the peach on the fruit. I do this because it adds more texture, nutrients and a deeper flavor. I am generally not a fan of peeling my fruit unless absolutely necessary for the success of a recipe, but if you prefer your peaches peeled, that is fine too!
- 1½ cups milk
- ½ cup sugar
- 1½ teaspoon vanilla extract
- 3 large eggs
- ¾ cup flour
- 1 cup fresh raspberries (optional: ⅓ cup additional raspberries)
- 1 large peach (optional: 1 additional peach)
- ⅓ cup powdered sugar
- Preheat the oven to 425 degrees. Butter a pie dish or loaf pan and set aside.
- Mix together the milk, sugar, and vanilla together in a pot and heat on medium to a low rumble.
- In a separate bowl, beat the eggs together, then add the flour and mix until there are no lumps.
- Temper the egg mixture by slowly adding ⅓ of the hot milk to the eggs, stirring the eggs continuously. Slowly add the egg mixture back with the milk. Stir well. and remove from heat.
- Dice one of the peaches into small chunks. Fold in the peach and the raspberries into the custard.
- Fill your pie pan or loaf with the mixture and bake for about 30 - 35 minutes if using a pan, or 45 - 50 minutes in a loaf.
- Remove and add ⅓ cup powdered sugar to the top and bring up the oven temperature to 500 degrees. Bake for another 5 - 10 minutes until the sugar is brown and caramelized. (Note: You can also use a brûlée torch to brown the sugar)
- If desired, top with sliced fresh peaches and raspberries. Serve warm or at room temperature.