Baked Peach Custard
This custard is very similar to a French clafoutis, although this recipe has a higher ratio of custard to fruit. The peaches are sautéed before baking which helps enhance their flavor. And the custard is thick, so you can slice it with a soft knife, rather than spooning it into a bowl. It's easy, delicious, and can be enjoyed hot or cold for breakfast or dessert. Enjoy!
- 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 (9x13-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.