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Ina Garten Peach Clafoutis

Ina Garten's Peach Clafoutis
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A classic French dessert with a custard-like batter baked around sweet, ripe peaches. The result is a beautifully puffed, golden-brown dish with a tender, creamy interior and caramelized fruit edges. It’s elegant yet simple, perfect for showcasing summer peaches.

Ingredients

Scale
  • 1 tablespoon unsalted butter, softened (for greasing)
  • 3 medium ripe peaches (about 1 lb total), pitted and sliced into 1/2-inch wedges
  • 1/3 cup granulated sugar, divided
  • 3 large eggs, at room temperature
  • 6 tablespoons granulated sugar
  • 1 1/2 cups whole milk, at room temperature
  • 2/3 cup all-purpose flour, sifted
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat your oven to 375°F / 190°C. Using the softened butter, generously grease a 10-inch round baking dish, pie plate, or cast-iron skillet. Ensure you coat the bottom and all sides thoroughly to prevent sticking and promote even browning. Arrange the peach wedges in a single, slightly overlapping layer across the bottom of the prepared dish; this creates a beautiful presentation and ensures even cooking.
  2. Sprinkle 2 tablespoons of the divided 1/3 cup sugar evenly over the arranged peaches. Let the peaches macerate while you prepare the batter; the sugar will draw out some of their natural juices, which will caramelize during baking and create a delicious syrup on the bottom. This step enhances the peach flavor and prevents a soggy bottom layer in the finished clafoutis.
  3. In a large mixing bowl, combine the 3 large eggs and the remaining 6 tablespoons of granulated sugar. Using a hand mixer or a vigorous whisk, beat the mixture on medium-high speed for 3-4 minutes until it becomes pale yellow, thick, and forms a ribbon when the beaters are lifted. This step incorporates air, which is crucial for the clafoutis to achieve its signature light, puffed texture.
  4. With the mixer on low speed, gradually add the sifted all-purpose flour to the egg mixture. Mix just until the flour is incorporated and no dry pockets remain, scraping down the sides of the bowl as needed. Overmixing at this stage can develop gluten and make the final texture tough rather than tender.
  5. Slowly pour in the room-temperature whole milk while continuing to mix on low speed. Adding the milk gradually prevents the batter from becoming lumpy. Once the milk is fully incorporated, add the vanilla extract, kosher salt, and freshly grated nutmeg. Mix for another 15-20 seconds just to combine everything evenly. The batter should have the consistency of a thin pancake batter.
  6. Carefully pour the prepared batter over the sugared peaches in the baking dish. Tilt the dish gently to ensure the batter spreads evenly and completely surrounds the fruit. Avoid pouring from too high up to prevent splashing and disturbing the peach arrangement.
  7. Place the dish in the preheated oven on the center rack. Bake for 35-40 minutes. The clafoutis is done when the edges are deeply golden brown and puffed, the center is just set (it will have a slight, gentle jiggle when shaken), and a toothpick inserted into the custard portion (not a peach) comes out clean. The dramatic puff will deflate slightly as it cools, which is normal.
  8. Immediately upon removing from the oven, sprinkle the remaining 1 1/2 tablespoons of sugar from the divided 1/3 cup over the hot surface. This creates a delicate, crackly top. Allow the clafoutis to cool on a wire rack for at least 20-25 minutes before serving. It needs this time to set properly so it can be sliced neatly; serving it too hot will cause it to collapse and be runny.
  9. Just before serving, dust the entire surface generously with confectioners’ sugar using a fine-mesh sieve. This adds a final touch of sweetness and a beautiful finished appearance. Serve warm or at room temperature, directly from the baking dish.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheating: Warm individual portions in a microwave for 20-30 seconds, or place the whole dish in a 300°F / 150°C oven for 10-15 minutes until warmed through. Freezing is not recommended as the custard texture will become watery upon thawing. For best results, use ripe but firm peaches. If peaches are out of season, you can substitute with well-drained, thawed frozen peach slices, but pat them very dry first.

Nutrition

Keywords: peach clafoutis, clafoutis recipe, French dessert, summer peach dessert, baked fruit dessert, Ina Garten recipe, easy custard dessert, rustic French baking, fruit clafoutis, vanilla custard, brunch dessert

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