Peach Clafoutis with Bourbon and Heavy Cream

A baked peach cobbler in a white dish, reminiscent of a peach clafoutis, is topped with two scoops of vanilla ice cream and sprinkled with powdered sugar. Sliced peaches and peach halves are visible around the dish.

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Peach Clafoutis with Bourbon and Heavy Cream

This peach clafoutis with bourbon and heavy cream is a classic French baked dessert that sits somewhere between a custard and a crepe. Ripe summer peaches are nestled into a silky, egg-rich batter made with both heavy cream and whole milk for a custardy interior that sets beautifully as it bakes. A generous pour of bourbon deepens the flavor of the fruit without overpowering it, adding a warmth that vanilla alone cannot replicate. The edges bake up golden, the center stays tender, and the whole thing comes together in one bowl with minimal effort. Dust with powdered sugar just before serving and bring it straight to the table warm.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American, French, Mediterranean

Servings: servings

Calories: 314kcal

Author: Gwen Wolken

Equipment

1 Baking Dish 8x11, shallow
1 medium bowl

Ingredients

2 tablespoons unsalted butter
4 peaches ripe, peeled, pitted, and sliced
3 large eggs room temperature
½ cup sugar
½ cup whole milk
½ cup heavy cream
2 teaspoons vanilla extract
3 tablespoons bourbon
¼ teaspoon kosher salt
½ cup all-purpose flour
powdered sugar for dusting

Instructions

Preheat the oven to 350℉. Generously grease a shallow baking dish (8x11) or a tart pan (9 inches).
2 tablespoons unsalted butter
Arrange the peach slices evenly in the greased dish. If your peaches are very juicy, pat them dry slightly to avoid excess liquid.
4 peaches
In a bowl, whisk the eggs and sugar together until pale and slightly thickened. About 2 minutes.
3 large eggs, ½ cup sugar
Add the milk, heavy cream, vanilla, salt, and bourbon. Whisk in the flour until smooth and lump-free.
½ cup whole milk, ½ cup heavy cream, 2 teaspoons vanilla extract, 3 tablespoons bourbon, ¼ teaspoon kosher salt, ½ cup all-purpose flour
Carefully pour the batter over the peaches. The fruit may float slightly.
Bake for 40-45 minutes until puffed, lightly golden, and just set in the center. A knife inserted should come out clean.
Let cool for at least 15 minutes (it will deflate slightly). Dust with powdered sugar just before serving.
powdered sugar

Notes

Peaches: Use ripe but firm peaches for the best results. Overripe fruit releases too much liquid and can prevent the custard from setting properly. If your peaches are very juicy, pat them dry before arranging them in the dish.

Heavy cream and whole milk: Do not substitute half-and-half. The equal parts combination of cream and milk is what gives this clafoutis its custardy texture. Half-and-half produces a flatter, less defined result.

Bourbon: Do not increase beyond 3 tablespoons. The batter relies on a precise liquid ratio to set correctly. More bourbon tips that balance and the center may not fully firm up. For a non-alcoholic version, substitute 1 teaspoon of vanilla extract, though you will lose some of the depth the bourbon provides.

Eggs: Pull them from the refrigerator 20 to 30 minutes before you start. Room temperature eggs incorporate more smoothly and produce a more even custard texture.

Baking dish: A shallow dish is better than a deep one. More surface area means more golden edge and a better cream-to-fruit ratio in every slice.

Doneness: The center will still be slightly jiggly when the clafoutis is done. It continues to set as it cools. Do not wait for it to look fully firm in the oven or you will overbake it.

Deflation: The clafoutis will puff dramatically in the oven and settle as it cools. This is completely normal. The texture shifts from airy to custardy as it rests, which is exactly what you want.

Powdered sugar: Dust just before serving. Added too early, it absorbs into the surface and disappears.

Storage: Store covered in the refrigerator for up to 3 days. Best served the same day for presentation purposes. Does not freeze well due to the custard texture.

Pro tip: After whisking the batter, let it rest for 10 to 15 minutes before pouring it over the peaches. This allows the flour to hydrate and the bubbles to settle, giving you a smoother, more even custard. Use this time to arrange your peaches in the dish.

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