Mini Peach Clafoutis Recipe
This mini peach clafoutis recipe features fresh peach slices set in a creamy baked custard. Clafoutis is easy to make, only requires a few ingredients, and is a great dessert to showcase summer fruit. The small batch recipe is made in a 6-inch cast iron skillet and produces a dessert with crispy and sugary edges.
Servings: 4 Servings
Calories: 226kcal
Equipment
Ingredients
Peaches
- 1 large fresh peach, cut into slices
- ½ teaspoon lemon juice
- 1 teaspoon all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Clafoutis
- 1 large egg
- 1 large egg yolk
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 4 tablespoons heavy cream
- 4 tablespoons milk, any kind
- 5 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon unsalted butter
Instructions
Peaches
- Slice the peach into 1/4 inch slices and add to a small mixing bowl. Sprinkle the lemon juice, flour, cinnamon, and half of the sugar over the top of the peaches. Mix until the peaches are coated. Set aside.1 large fresh peach, cut into slices, 1/2 teaspoon lemon juice, 1 teaspoon all-purpose flour, 1/2 teaspoon ground cinnamon, 2 tablespoons granulated sugar
Clafoutis
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. While the oven is preheating, place the cast iron skillet in the oven to heat up.
- In a small mixing bowl or large liquid measuring cup, add the egg, egg yolk, and the sugar. Whisk vigorously until the eggs are light and pale. Add the vanilla, cream, and milk and continue to whisk until the batter is fully combined.1 large egg, 1 large egg yolk, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, 4 tablespoons heavy cream, 4 tablespoons milk, any kind
- Sprinkle the flour and salt into the liquid ingredients and mix until just incorporated and smooth. Note - the batter will be 'liquidy', similar to a crepe batter.5 tablespoons all-purpose flour, 1/8 teaspoon salt
- Once the oven has preheated, carefully remove the cast iron skillet from the oven. Add the butter to the hot skillet and swirl around to completely coat the bottom and sides of the skillet.1 teaspoon unsalted butter
- Spoon the juices from the fresh peaches into the hot skillet and swirl around to coat the bottom of the skillet. Then, pour the clafoutis batter into the skillet. Evenly distribute the peach slices into the batter.
- Bake for 35 to 40 minutes, or until the edges are golden brown. Note - clafoutis is an eggy dessert and will bake as such. The edges will look crispy and golden while the center will be soft and custard-like.
- Allow to cool slightly in the skillet set on a wire cooling rack. Serve warm or at room temperature. Dust the top with powdered sugar if you like, before slicing and serving. The clafoutis is best enjoyed the day it is baked. Enjoy!
Notes
- Serving Size - This is a small batch recipe that is easily doubled.
- Yield - As written you will be able to get 4 servings.
- Peach - I recommend a fresh peach for flavor and texture. Frozen or canned peaches may bake too soft and mushy.
- Mixing - You can prepare the clafoutis batter in a blender as well.
- Storage - I recommend enjoying the clafoutis the day it is baked. Otherwise, cover and refrigerate leftovers for up to 3 days.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 108mg | Potassium: 118mg | Fiber: 1g | Sugar: 23g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg