Peach clafoutis

Name: Peach clafoutis
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 ripe peaches or nectarines; 100 g soft + some butter; 100 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated zest of 1 organic lemon; 1 egg + 1 egg yolk (size M); 1 TABLESPOON Milk; 160 g Flour; 1 coated Tsp Baking Powder; 2 TABLESPOONS demerara sugar; 7-10 Tbsp Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

4 ripe peaches or nectarines
100 g soft + some butter
100 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp grated zest of 1 organic lemon
1 egg + 1 egg yolk (size M)
1 TABLESPOON Milk
160 g Flour
1 coated Tsp Baking Powder
2 TABLESPOONS demerara sugar
7-10 Tbsp Icing sugar

Directions

1
Wash and stone the peaches and cut them into slices. Cream 100 g butter, 100 g sugar, vanilla sugar and 1 pinch of salt. Stir in lemon zest, egg, egg yolk and milk. Sift flour and baking powder on top and stir in briefly.
2
Divide the dough into four small greased tartlets (approx. 10 cm Ø) or into a large ovenproof dish.
3
Put peaches on the dough. Sprinkle brown sugar over it. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 20 minutes. Let cool down briefly. Dust with icing sugar.
4
Vanilla sauce or vanilla ice cream is delicious with it.