Peach Clafoutis with Almonds (Simple French Custard Cake)

A rustic French dessert made with juicy peaches baked in a lightly sweet custard. Soft, golden, and simple to prepare — perfect warm with ice cream.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/peach-clafoutis/

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Slice of peach clafoutis topped with vanilla ice cream and sliced almonds on a plate, with a fresh peach and baking pan in the background.

Prep Time:15

Cook Time:45

Total Time:1

Equipment

9-inch round pan

Ingredients

unsalted butter for greasing the pan
500g (about 3 cups) peaches, sliced unpeeled is fine
150g (3 large eggs) eggs, weight is without shell at room temperature
120g (½ cup) milk
60g (¼ cup) heavy cream/ double cream
28g (2 tbsp) unsalted butter, melted
1 tsp vanilla extract
¼ tsp almond extract (optional)
¼ tsp fine sea salt
66g (⅓ cup) granulated sugar (for the batter)
94g (¾ cup) all-purpose flour/ plain flour
25g (2 tbsp) granulated sugar (for topping before baking)
25g (¼ cup) toasted sliced almonds

Instructions

Prep. Preheat oven to 350°F (175°C). Place a rack in the center of the oven. Lightly grease a 9-inch round cake pan or a pie dish at least 1½ inches deep.
unsalted butter for greasing the pan
Arrange the peach slices evenly in the prepared pan.
500g (about 3 cups) peaches, sliced
In a medium bowl, whisk together the eggs, milk, cream, melted butter, vanilla, almond extract (if using), salt, and sugar until smooth.
150g (3 large eggs) eggs, weight is without shell, 120g (½ cup) milk, 60g (¼ cup) heavy cream/ double cream, 28g (2 tbsp) unsalted butter, melted, 1 tsp vanilla extract, ¼ tsp almond extract, ¼ tsp fine sea salt, 66g (⅓ cup) granulated sugar (for the batter)
Add the flour and whisk until the batter is mostly smooth. The batter will be thin.
94g (¾ cup) all-purpose flour/ plain flour
Pour the batter over the peaches. Sprinkle the top evenly with 25 g sugar. Bake for 45 minutes, or until puffed, golden around the edges, with a slight jiggle in the center. For no guesswork, the internal temperature should read 175–180°F (80–82°C) in the center.
25g (2 tbsp) granulated sugar (for topping before baking)
Remove from the oven. Sprinkle the toasted almonds over the top.
Cool for at least 10 minutes before serving. Serve warm or at room temperature with powdered sugar, whipped cream, or vanilla ice cream.
25g (¼ cup) toasted sliced almonds

Notes

Fruit: Use ripe peaches for the best flavor. Frozen peaches work too — thaw and pat dry before adding to the pan.
Flour swaps: A 1:1 gluten-free flour blend works well. For a rustic variation, try 50 g (½ cup) almond flour.
Storage: Store leftovers covered in the refrigerator for 2–3 days. Enjoy cold or gently rewarm slices.

Servings: 6 -8 servings

Author: trish