Peach Claufouti



You can make two smaller custards, and freeze one before baking. To bake, pull from freezer, bake as directed but cover lightly with foil if top is browning too quickly.  You'll need to bake it a bit longer.


1 to 1-1/4 cups sugar 

6-8 peeled peaches, cut into halves or slices (enough to fill 9x13 pan)

1/4 cup flour

2 cups half & half

3 large eggs, slightly beaten

2  teaspoons vanilla


Preheat oven to 350. Coat bottom and sides of pan with butter. I am using a Le Crueset enameled cast iron rectangular baking pan. The red color is vibrant against the pale gold of the peaches. I like using this pan also because it retains heat so it keeps the claufouti warm for a good long while.


Sprinkle 1/4 cup sugar on bottom of pan.  Lay peach halves, cut side down, or slices, slightly overlapping in bottom of pan in single layer. 


Make slurry of flour and 1/4 cup of the half & half.  Blend slurry, remaining half & half, cream, eggs, vanilla and rest of  sugar together.  Pour over peaches.   Bake 50-60 minutes or until puffed and golden.  Before serving, sprinkle with additional sugar, if desired.  Serves 8.  Great warm, room temperature or cold.  Gets more juicy as it sits.


To peel peaches:  plunge into boiling water for a minute or so to loosen skin.  Plunge into ice water.  Drain and peel.  Or peel with a vegetable peeler.  To keep from turning dark, sprinkle “fruit fresh” on or put in bowl with squeeze of lemon juice.