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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!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Cuisine American, southern


  • 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.


Recipe from A Bee Bakes.
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