I absolutely love this custard. It comes awfully close to an Apple Clafoutis but is slightly richer, with the addition of creme fraiche. It is also a larger custard to fruit ratio. The clafoutis is a larger fruit to custard ratio. Their greatest similarity is in flavor with the eggs, vanilla, milk, optional cinnamon and brandy.
It’s ridiculously easy to prepare. You sauté the peaches, pour the custard batter over them, and bake. Then from the oven you pull out a beautifully thick custard that can be cut into, and eaten with a fork, rather than a more liquid based custard, like creme brulee, that must be eaten with a spoon. It tastes of vanilla and sweet cream. And you’ll be scratching your head, thinking, what’s that other flavor? It’s likely the kick from the brandy or a caramel flavor from the method of cooking the peaches. It’s just so good. And it wouldn’t be complete without the peaches. They provide both texture and flavor.
Whenever I have excess fruit in my kitchen, I’m inspired to make something new. However, most of the time, I wave that idea off and make a baked custard instead. It’s just So. Damn. Delicious. So feel free to use whatever fruit you have crowding your counter these days. Nectarine, peach, apricot, figs, etc. This recipe is truly fool proof so it’s perfect if you’re new to baking or don’t feel comfortable making custards yet. It’s a straight forward recipe that will impress anyone who gets to taste it!
Baked Peach Custard
- 2-4 Peaches, pit removed and cut into 1/4 inch half moons 2 large or 3-4 small
- 2 tbsp. Brown sugar divided
- 1/2 cup Sugar
- 1/2 tsp. Cinnamon optional
- 1 tsp. Vanilla
- 3 Eggs room temperature
- 2/3 cup Milk room temperature
- 1 1/2 tbsp. Brandy or Bourbon
- 3/4 cup Crème fraîche, sour cream, or plain yogurt
- 1/2 cup Flour
- 1 tsp. Salt plus a pinch later
- 2 tbsp. Butter
- Pre-heat oven to 375F degrees. Butter a 3-qt. baking dish (9×13-inch). Sprinkle 1 tablespoon brown sugar on the bottom.
- Melt the buter in a large skillet over low heat. Add the peaches and cook until they become tender (~5 minutes). Stir in the remaining 1 tablespoon of brown sugar and a pinch of salt. Cook an additional couple minutes. Remove from heat.
- Meanwhile, make the custard by blending the eggs until very frothy, about 1 minute. Continue blending and slowly add the milk, brandy, and vanilla. Add the sugar, optional cinnamon, crème fraîche, flour, and salt. Blend until smooth.
- Arrange the peaches in a single layer on prepared baking dish, reserving a few extra slices for the top. Carefully pour custard over the peaches. Place the last few peaches on top. Bake 35 minutes or until set. Cool slightly before serving.