Peach Melba Clafoutis
Peach Melba Clafoutis might be just the side dish you are searching for. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 265 calories. This lacto ovo vegetarian recipe serves 6 and costs $2.02 per serving. It is brought to you by Foodista. If you have whipping cream, flour, milk, and a few other ingredients on hand, you can make it. 8 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 28%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Peach Melba, Peach Melba, and Peach Melba.
Servings: 6
Ingredients:
3 eggs
2/3 cup flour
1/2 cup milk
2 cups sliced peaches
1 1/2 cups raspberries (fresh or frozen and not thawed)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla)
1/2 cup whipping cream (35%)
Equipment:
blender
oven
Cooking instruction summary:
- Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350F.
- Peel and slice the peaches. Toss with the raspberries. Set aside.
- Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
- Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
- Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
- Serve warm or cold with whipped cream or creme anglaise.
Step by step:
1. Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350F.Peel and slice the peaches. Toss with the raspberries. Set aside.Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
2. Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
3. Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
4. Serve warm or cold with whipped cream or creme anglaise.
Nutrition Information:
covered percent of daily need
