Peach Clafoutis

Got Fruit? Love Custard? Make a Clafoutis! Peach Clafoutis is a great way to celebrate Summer and It doesn’t get much easier than this. This is a really quick recipe to prepare, there’s no need to make pastry and it’s a great way to use seasonal fruit, it really showcases the fruit flavour against the Vanilla Egg Custard. You can also make this with Cherries (recipe coming soon)

Prepare the fruit, whisk up the filling, pour it on top of the fruit and bake.

Clafoutis have a very definite egg taste, make sure you add the Vanilla Extract to help tone it down.

Make sure you butter the dish!!  A stuck Clafouti will just not serve up neatly, sure it still tastes yummy, but you will have to spoon it out and it won’t look as pretty. Butter the dish thoroughly, use partly melted butter and a brush (not runny butter as the coating will be too thin) and even scatter with a fine sprinkling of Caster sugar and tap out the excess. Then you should be able to cut slices once baked. If using individual dishes (ramekins or similar) you won’t need to worry so much about this as each person will have their own dish.

When cutting the peaches, bear in mind the thinner they are cut the quicker they will cook, there’s nothing wrong with having them thicker other than they won’t cook at the same rate as the custard, so i would cut them to about 1cm thick wedges or 1.5cm if they are a riper peach.

The Clafouti is cooked when the centre is just set (no wobbles- or barely any wobbles). If will firm up just a little more as it cools. Cooking time really varies based on oven, the size of the dish and whether you use the fan or not (just remember to increase the temperature if you’re not using the fan).

This recipe is very easy to double and make two, or to make miniatures and just cook for a lesser amount of time.

Serve barely warm or just cooled for best effects.

Dust with Icing Sugar to serve.

Peach Clafoutis


  • 3-4 Large Peaches, halved, stone removed and cut into 1-1.5cm thick wedges.
  • 5 Large Eggs
  • 1/2 Cup mPlain Flour
  • 1 Cup Sour Cream
  • 1 Cup Milk
  • 3/4 cup White Sugar
  • 1- 1 1/2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • Softened Butter and Caster sugar to prepare the dish
  • Icing Sugar to dust when serving


  1. Preheat oven to 170 degrees Celsius, Fan Forced.
  2. Cut the peaches into halves, remove the stones and then cut into wedges 1-1.5cm thick.
  3. Butter one quiche sized baking dish (not metal) (approx 24-30cm) or four larger ramekins or similar dishes by brushing them thoroughly with melted butter, brush on and then scatter with Caster Sugar and tap out the excess. Allow to set. If using individual ramekins this step is not as important.
  4. In a medium sized bowl, whisk together the eggs and flour until mostly lump free.
  5. Add the Sour Cream, Milk, Sugar, Salt and Vanilla Extract. Whisk again until well combined.
  6. Lay the peach slices in the prepared dish in a concentric pattern or just randomly. Carefully pour over the egg mixture so as to not disturb the fruit pattern.
  7. Bake in preheated oven for 35-45 minutes (or approx 25-30 minutes for ramekins) until just set in the centre- or barely any wobbles.
  8. Serve barely warm, or just cooled. Dust with Icing Sugar to garnish.

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