Peach Clafouti 
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Preheat oven to 350°. 

Butter a shallow ceramic baking dish, or a 9-inch tart pan. 

Combine in a mixing bowl: 

1 cup milk 
1/4 cup heavy cream 
1/4 cup sugar 
3 eggs 
1 T vanilla 
1/8 tsp salt 
2/3 cup flour 

Beat until foamy. 

Pour 1/4 inch of batter into the buttered dish. Bake 2 minutes until just 
barely set. 

Arrange: 

10 medium peaches, skinned, pitted, halved, cut side down in the dish 
and pour the remaining batter over them. 

Bake 30-35 minutes until custard is puffed and brown. Dust with powdered
sugar. Serve warm.
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Copyright 1996 Elizabeth Crane, ecrane@well.com