Peach Melba Clafoutis

Ingredients

2 1/2 cups sliced peaches
1 1/2 cups raspberries (fresh or frozen and not thawed)
1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla)
1/2 cup milk
1/2 cup whipping cream (35%)
3 eggs
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon salt

Preparation

1
Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350°F.
2
Peel and slice the peaches. Toss with the raspberries. Set aside.
3
Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
4
Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
5
Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
6
Serve warm or cold with whipped cream or creme anglaise.

 



About

With too many peaches, no room left in the freezer and the fruit flies swarming, I made a simple clafoutis (pronounced kla-foo-TEE). The fruit-filled custard is light and not too sweet. Substitute any fruit. The variations are infinite.

Yield:

6 to 8

Added:

Friday, December 4, 2009 - 11:32pm

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