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Peach and Thai Basil Clafoutis

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5 from 1 review

Clafoutis is one of the first French desserts I learned to prepare. It’s a simple pudding that relies on seasonal fruits and spices for flavor, so use the best you can find. In this version, peaches’ sweet, fragrant summer essence is paired with Thai basil’s scent. Serve it warm, and eat plenty!

  • Yield: 4 to 6

Ingredients

1 lb/455 g ripe yellow peaches or nectarines, pitted

1/4 cup loosely packed Thai basil leaves (see Notes)

1 Tbsp fresh lime zest

1/3 cup/65 g sugar + 1 Tbsp

1 Tbsp Peach schnapps or brandy (optional)

1 Tbsp unsalted butter, softened to room temperature plus extra to grease the dish

1 cup/240 ml whole milk

2 large eggs, at room temperature

1/2 cup/70 g all-purpose flour

1 Tbsp demerara sugar (optional)

confectioner’s sugar for dusting (optional)

Instructions

  1. Set a mid-level wire rack in the oven and preheat to 350F/180C.
  2. Cut each peach into eight slices and place them in a large mixing bowl. Add the basil, lime zest, 1 Tbsp sugar, and peach schnapps. Toss gently and leave to macerate for 10 minutes.
  3. Grease a 9 in/23 cm oval baking dish (see Notes) with butter. Transfer the peaches and juices to the dish. The peaches should cover the entire dish.
  4. Pulse the milk, eggs, 1 Tbsp butter, 1/3 cup/65 g sugar, and flour in a blender until combined. Pour the liquid over the peaches. Sprinkle the demerara sugar and bake in the preheated oven. Check the clafoutis for about 30 minutes; the top will be golden brown, the sides firm, and the center slightly jiggly. The internal temperature should reach 212F/100C. Remove from the oven and let cool for 5 minutes.
  5. Dust with confectioner’s sugar and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

  • Besides Thai basil, vanilla bean and cardamom are excellent here.
  • Lime works better with Thai basil, but lemon can be used in a pinch.

Find it online: https://niksharmacooks.com/peach-and-thai-basil-clafoutis/

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