Baked Custard Peach Cake | Just like a Clafoutis
Ready to elevate your dessert game? This Baked Custard Peach Cake is your new Summer obsession! Just like a French clafoutis but with juicy Georgia peaches, it is the perfect blend of creamy and fruity!
Looking for some inspiration?… For more Recipes with Peaches, click HERE! ; for more Clafoutis Recipes, click HERE! ; for more Flan Recipes, click HERE! ; for more Millasson Recipes, click HERE! ; for more Recipes with Cherries, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Baked Custard Peach Cake | Just like a Clafoutis
Ready to elevate your dessert game? This Baked Custard Peach Cake is your new Summer obsession! Just like a French clafoutis but with juicy Georgia peaches, it is the perfect blend of creamy and fruity!
Equipment
Ingredients
- 17.64 oz (500 g) peaches (Peeled | Pit removed | Quartered)
- 10.58 oz (300 g) milk (Lukewarm)
- 1.25 oz (35 g) butter (Melted)
- 4 eggs (Large | At Room Temperature)
- 3.53 oz (100 g) granulated sugar
- 2 Tbsp (24 g) vanilla bean paste
- 3.53 oz (100 g) all-purpose flour
Instructions
- Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 400℉/200℃.
PEACH CLAFOUTIS PREPARATION
- Wash your peaches under cold water. Pat them dry and remove the skin using a peeler. Remove the pit, and slice into thin quarters. Set aside on a paper towel. NOTE: This will allow the towel to absorb the extra liquid.17.64 oz peaches
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside to cool down.1.25 oz butter, 10.58 oz milk
- In a mixing bowl, beat the eggs together with the granulated sugar and vanilla bean paste until light and fluffy (about 2 minutes on medium high speed).Mix in the milk/butter mixture.4 eggs, 3.53 oz granulated sugar, 2 Tbsp vanilla bean paste
- Then, slowly incorporate the all-purpose flour.3.53 oz all-purpose flour
- Add your peaches to the prepared pan and pour the batter on top.
BAKE!
- Bake for 30 minutes at 400℉/200℃. (Every oven heats differently, monitor your clafoutis from 25 minutes).
- Once your Baked Custard Peach Cake is out of the oven, let it cool down completely in the baking pan. Once it has reach room temperature, cover with a plastic wrap and refrigerate for at least a couple of hours ; best overnight. Then, transfer to your service platter and serve. Enjoy & Bon Appétit!
YouTube Video
Nutrition
Calories: 221kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 82mg | Potassium: 178mg | Fiber: 1g | Sugar: 22g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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NOTE: For this recipe, I used my Easy Homemade Cherry Clafoutis if you have not made it yet, you are definitely in for a treat! Enjoy! ~Nessa
C’est la saison des pêches alors profitons-en pour réaliser un bon flan qui rappelle la texture du “Clafoutis” que j’aime tant! C’est très frais et très bon. Vous pouvez bien sûr décliner ce clafoutis avec d’autres fruits pour vous régaler au fil des saisons!
