Peach Clafoutis with Bourbon and Heavy Cream

Peach Clafoutis is a classic French baked dessert from the south of France, made with ripe summer peaches, eggs, heavy cream, and a splash of bourbon that deepens the flavor without overwhelming the fruit. It bakes golden and custardy without much effort. Serve it warm with a dusting of powdered sugar, or alongside a scoop of this Peach Sorbet, for a summer dessert pairing that feels special without any fuss.

• The Peaches - Ripe but firm peaches are the only kind worth using here. Overripe fruit releases too much liquid as it bakes, which throws off the custard and leaves you with a watery center. You want peaches with a little softness but enough structure to hold their shape through a 40-minute bake. Peeling them is a deliberate choice, not an optional step. It gives you cleaner slices, an elegant presentation, and a smoother custard texture throughout. If your peaches are very juicy, pat them dry before arranging them in the dish. That small step makes a real difference.
• Heavy Cream and Whole Milk - Most clafoutis recipes call for one or the other. This one uses both, and that distinction matters. Heavy cream alone makes the batter too dense and rich, closer to flan territory. Whole milk alone produces something thinner and less custardy. The equal parts combo makes a batter that is genuinely silky at the center with just enough body to hold together cleanly when sliced. Do not substitute half-and-half. It lands in the middle of both and delivers a flatter, less defined result. The ratio here is specific, and it is what makes the texture work.
• Bourbon - Three tablespoons go directly into the batter, and this is not an afterthought. Bourbon brings honey, vanilla, and warm caramel notes that deepen the flavor of the peaches without competing with them. The alcohol bakes off almost entirely, leaving behind a warmth that vanilla extract alone cannot replicate. The amount is intentional. Push beyond that and you risk tipping the liquid ratio enough to prevent the custard from fully firming up. This version was tested specifically at this quantity, and it delivers exactly what it promises.

See the recipe card for quantities.

Variations

• Fruit swaps - The batter works with any stone fruit at the same weight and moisture level as peaches. Nectarines are the closest swap and require no adjustments. Plums work well but add a slightly tart flavor profile. Pitted cherries are the traditional clafoutis fruit and work perfectly here.
• Spirit swaps - Cognac is the most natural substitute since clafoutis is French and cognac is traditional. Amaretto works and adds an almond note that pairs well with stone fruit. Vanilla extract at one teaspoon can replace the bourbon entirely for a non-alcoholic version, though you lose the depth and warmth the bourbon provides.
• Dairy adjustments - Dairy-free substitution is not recommended since the custard relies on the fat content of both cream and milk to set correctly.
• Individual-sized - Individual ramekins work well if you want to serve this as a plated dessert rather than a communal dish. Use six four-inch ramekins, reduce the bake time to roughly 25 to 30 minutes, and watch for the same visual cues: puffed, golden at the edges, just barely set at the center.
• Almond addition A quarter cup of sliced almonds scattered over the top before baking adds texture and a subtle nuttiness that works well with both the peaches and the bourbon.

How To Make Peach Clafoutis: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 350 degrees Fahrenheit. Butter a shallow baking dish and arrange the peach slices evenly in the buttered dish.

Step 2: In a bowl, whisk the eggs and sugar until pale and slightly thickened. Add the milk, heavy cream, vanilla, salt, and bourbon. Whisk in the flour until smooth and lump-free.

Step 3: Pour the batter over the peaches.

Step 4: Bake for 45 minutes until puffed and lightly golden. Let cool for at least 15 minutes then dust with powdered sugar just before serving.