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Recipe

Peach clafoutis

The egg-rich batter of this French-inspired peach clafoutis recipe becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Peach clafoutis
  • 2/3 cup plain flour
  • 2汤匙custard powder
  • 1 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/5 cup skim milk
  • 200 gram tub low-fat vanilla yoghurt
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 400 gram can peach slices, drained
  • vanilla sugar, to sprinkle

Method

Peach clafoutis
  • 1
    Preheat oven to moderately hot. 190°C. Spray a 23cm round baking dish with oil.
  • 2
    Sift flour, custard and nutmeg into a bowl. Stir in brown sugar.
  • 3
    In a jug, whisk milk, yoghurt, egg whites and vanilla together. Beat into flour mixture until smooth. Pour into pan.
  • 4
    Arrange peaches over batter. Bake for 40-45 minutes, until firm, puffed and lightly golden. Sprinkle with vanilla sugar to serve.

Notes

Serve this clafoutis with low-fat ice-cream. You'll keep the kjs under control and it tastes delicious!

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