Monday, July 4, 2011
Hi there. It's been six months since I've blogged. I've missed it. As an apology I'm offering this recipe for fruity, custard-y peach clafouti, which is so good that you should go make it right. now. Even G, who is now eighteen months old and has proven to be a very picky eater, thinks it is amazing.
From Everyday Food
5 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
3/4 tsp. pure vanilla extract
1/4 tsp. fine salt
1 1/4 pounds peaches, halved, pitted, and cut into 1/2-inch slices (4 1/2 cups)
confectioner's sugar, for dusting
Preheat oven to 375. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla and salt and whisk to combine. Pour mixture into 3-quart baking dish. Scatter peaches in a single layer in the batter. Bake until custard is browned at the edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioner's sugar.