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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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