I have become a clafouti addict. After discovering the simple county dish, I've had the overwhelming urge to experiment with other fruits and flavors. This incarnation uses a batter very similar to the God of Carnage clafouti I made about a week back. The most noticeable differences are the change of fruit, the lack of gingerbread and the use of almond extract in lieu of vanilla.
adapted from the God of Carnage Clafouti
1 ripe peach, pitted and thinnly sliced
4 Tbsp granulated sugar, divided
1 Tbsp unsalted butter, softened
1/2 cup flour
1 cup milk
2 eggs plus 1 egg white
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp almond extract
Preheat the oven to 375
Place the sliced peach in a medium bowl and sprinkle with 1 Tbsp of the sugar. Gentle toss to coat and set aside.
Butter the sides and bottom of a 10" tart pan or 9" pie plate and sprinkle with 1 Tbsp sugar. Arrange peach slices in the bottom of the plate. Reserve any peach juices.
In a medium bowl, whisk together the remaining sugar with the flour, milk, eggs, salt, cinnamon, almond extract and reserved peach juice. Carefully pour the batter over the sliced peaches. Place on the middle rack of the oven and bake undisturbed for 35-40 minutes. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. The center will settle as the clafouti cools. Sprinkle with powdered sugar, serve warm.
This clafouti came out of the oven puffed up in regal granduer...much taller than the God of Carnage clafouti. The baked treat was still rich and custardy, however the batter was ever so slightly lighter. What a huge difference one egg yolk and a 1/4 cup of milk can make!
The peach and almond flavors complimented each other very well, though the cinnamon was a touch too subtle. I hadn't wanted to overpower the peach or almond extract, but it appears 1/4 tsp wasn't quite enough spice for this amount of batter.