Peach and raspberry clafoutis

February 22, 2013 (Last Updated: January 11, 2019)
Peach and raspberry clafoutis recipe

This peach and raspberry clafoutis is a quick and easy baked custard that’s perfect with vanilla ice cream or whipped cream. 

Peach and raspberry clafoutis


  • 5 large eggs
  • 100g (½ cup) brown sugar
  • 5ml (1 tsp) vanilla extract
  • 250ml (1 cup) milk
  • 125ml (½ cup) fresh cream
  • 90g (¾ cup) cake flour, sifted
  • 2 peaches, cut into 8 wedges
  • 250ml (1 cup) fresh raspberries
  • 60ml (¼ cup) white chocolate chips
  • icing sugar, for dusting
  • fresh cream, whipped, or vanilla
  • ice cream, to serve



Preheat the oven to 180°C.


Whisk the eggs, sugar, vanilla, milk and cream together with an electric mixer.Slowly whisk in the flour and mix until smooth.


Pour the mixture into 6 ramekins or a deep baking dish. Scatter the fruit and chocolate on top.


Bake for 20 – 25 minutes when baking in ramekins or 30 – 35 minutes in a large baking dish. It should be puffy and golden when ready.


Serve warm or cool, topped with a dusting of icing sugar and some whipped cream or vanilla ice cream.

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