Peach Clafouti Cast-Iron Custard

This tender peach clafouti is a dreamy summer dessert that combines ripe peaches and a silky custard in one simple rustic bake. It is my go-to recipe when stone fruit season is at its peak, and I want something that tastes like sunshine in every spoonful.

The first time I made this, it was a lazy Sunday and I needed a quick dessert for unexpected company. The clafouti disappeared in minutes and now it is requested every peach season.

Ingredients

• All-purpose flour: gives structure to the custard keep it fresh and try to avoid lumps
• Sugar: provides sweetness and caramelizes a little for flavor use regular granulated sugar for best results
• Kosher salt: balances sweetness and sharpens other flavors large grained is best for easier measuring
• Large eggs: create the silky texture always use room temperature eggs so the batter blends properly
• Vanilla extract: infuses the custard with warmth choose pure vanilla for the richest aroma
• Almond extract: gives a classic French twist adds complexity select a high-quality extract for best results
• Heavy whipping cream: makes the dessert creamy and indulgent look for cream with no additives
• Fresh peaches: form the heart of the dish ripe but firm peaches work best for slicing and flavor

Step-by-Step Instructions

Make the Batter:

In a large bowl whisk the flour sugar and salt together until completely combined this avoids any dry pockets Then add the eggs vanilla and almond extracts Whisk until the mixture is perfectly smooth no streaks or lumps remain Slowly stream in the cream whisking until the batter looks pale and evenly mixed Let the batter stand for 10 minutes so the flour hydrates fully

Preheat and Prepare the Pan:

Set your oven to 350 degrees while you prepare the rest Lightly spray a 10-inch enamel-coated cast iron skillet with baking spray that includes flour Make sure every corner is covered so nothing sticks

Start the Bake:

Pour about half the batter into your prepared skillet Reserve the rest Gently tilt the pan to coat the base evenly Slide into the oven and bake for 10 to 15 minutes until the custard is just set but still wobbles in the center

Sweeten the Peaches:

While the custard base is baking stir the sliced peaches with the remaining sugar in a mixing bowl This draws out the juices and enhances the fruit flavor

Add Peaches and Finish Baking:

Once the custard base is set remove from the oven and carefully arrange the peach slices on top in concentric circles Stir the remaining batter gently so it is well mixed then pour it evenly over the peaches

Bake to Perfection:

Return the skillet to the oven Bake for about 40 minutes more until the custard is fully set and a wooden pick inserted in the center comes out clean

Cool and Serve:

Let the clafouti cool on a wire rack for at least 20 minutes before serving so it is easy to slice and the texture finishes setting

Save

My favorite ingredient is the almond extract It gives the clafouti that little something special and brings out the floral notes of the peaches My kids love helping arrange the fruit just right before the final bake and it has become a fun kitchen tradition for us

How to Store

Wrap the leftover clafouti well and refrigerate it within two hours of baking It keeps fresh for up to three days Reheat slices gently in the microwave or oven or enjoy them cold straight from the fridge

Swaps and Substitutions

You can use other stone fruits such as plums nectarines or even cherries If you do not have heavy cream try full fat milk for a lighter version but the texture will be less rich If almond extract is not your favorite simply leave it out

Serving Ideas

A scoop of vanilla ice cream makes this a truly decadent treat Otherwise a dust of powdered sugar or a drizzle of honey will highlight the rustic French flavors For brunch I sometimes add a dollop of tangy yogurt on top

French Country Roots

Clafouti is a classic from the Limousin region of France Traditionally it was made with whole cherries pits and all The peach version is a summery twist that started in my kitchen when I had a basket of too many perfect peaches and not enough time to fuss with pie dough

Recipe FAQs

→ What type of peaches work best?

Choose ripe, firm peaches for the best flavor and texture. White or yellow peaches both work well, just be sure they are not overly soft.

→ Can frozen peaches be used?

Yes, thaw and drain frozen peaches before slicing to avoid excess moisture in the custard.

→ Do I have to use a cast-iron skillet?

A cast-iron skillet conducts heat evenly, but an ovenproof baking dish can also be used with similar results.

→ How can I prevent the custard from curdling?

Bake at the recommended temperature and avoid overbaking. Letting the batter rest also helps ensure a smoother texture.

→ Is this dessert served warm or cold?

It’s delicious served warm, fresh from the oven after cooling slightly, but can also be enjoyed at room temperature.