Peach-Vanilla-Clafoutis

Name: Peach-Vanilla-Clafoutis
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (à 850 ml) Peaches; 7-10 Tbsp Grease for the mould; 100 g Flour; 2 TABLESPOONS Vanilla custard powder; 100 g demerara sugar; 1 pck. Vanilla sugar; 7-10 Tbsp salt, nutmeg; 3 Eggs (Gr. M); 100 ml Milk; 200 g low-fat vanilla yoghurt; 1 TEASPOON Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

As soon as the smell of the sweet casserole with airy yoghurt dough and peaches comes out of the oven, the weekend really starts for us.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (à 850 ml) Peaches
7-10 Tbsp Grease for the mould
100 g Flour
2 TABLESPOONS Vanilla custard powder
100 g demerara sugar
1 pck. Vanilla sugar
7-10 Tbsp salt, nutmeg
3 Eggs (Gr. M)
100 ml Milk
200 g low-fat vanilla yoghurt
1 TEASPOON Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Drain the peaches in a sieve, then cut the halves in half. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease an ovenproof dish (24 cm Ø).
2
Mix flour, pudding powder, sugar, vanilla sugar, 1 pinch each of salt and nutmeg. Separate the eggs. Beat egg whites until stiff. Mix milk, yoghurt and egg yolk well and stir into the flour mixture. Carefully fold in the beaten egg white. Fill the dough into the tart tin and spread the peaches on top. Bake in a hot oven for about 40 minutes, covering the casserole with foil after about 30 minutes if necessary.
3
Sprinkle the finished clafoutis with icing sugar and serve warm.