In case it’s not clear by now, this lady loves her bourbon. Whether I’m drinking a good bourbon cocktail or enjoying a boozy dessert, that delicious liquor always takes me to a happy place. Oh, and if peaches are involved? Take that love and amplify it by 10. Bourbon and peach make for the perfect pairing, so it’s extra exciting when these two get together to make some kitchen magic. Enter this bourbon-peach clafoutis.
If you’ve never tried clafoutis, it’s essentially a baked custard filled with fresh fruit. Cherries are traditional, but other fruits work just as well. Being a French custard, it sounds fancy — the kind of dish you eat with your pinky flared up — but it’s one of the easiest desserts you can make. Faux fancy if you will. If you’ve made some of my past recipes, you know how I feel about faux fancy. I’m a fan. Faux fancy recipes always make you look like a hero without breaking a sweat. Not a bad combo if you ask me.
I’d also like to stress that this is not a cake. Repeat: This is not a cake. With the internet being what it is, I’ve seen reviewers on other clafoutis recipes complain that the end result wasn’t cake-like. If you want cake, this isn’t your recipe. However, if you’re after a dense, rich custard, keep reading, friends.
How to Make Bourbon-Peach Clafoutis
OK, let’s dive into the easy recipe details. For this bourbon-peach clafoutis, simply mix together milk, eggs, sugar, melted butter, bourbon, vanilla extract and flour. Just like that, your custard base is ready to go.
While you can bake it right away, it’s better to let it sit in the refrigerator for at least 30 minutes or even overnight. This gives the protein in the flour a chance to rest and keeps the custard from becoming tough and chewy.
Plus, it’s convenient for those times you’re playing host or hostess. Anything I can make ahead of time always makes my life easier when I’m cooking for a crowd.
Once you’re ready to bake, pour the batter into a 10-inch cast iron skillet or pie plate and bake. The cast iron skillet gives it more of a rustic vibe, but if you’re going for a clean, pretty look, a bright white pie plate works beautifully. Now, cover the batter with peach slices, sprinkle with cinnamon and you’re ready to bake.
Perfect Pairing for Bourbon-Peach Clafoutis
I love a Belgian-style quad with this bourbon-peach clafoutis. Quads are high in ABV with sweet caramel notes, which is a great batch for the bourbon, and they come with a thick mouthfeel that stands up to the dense custard. As a bonus, I’ve enjoyed many Belgian-styles quads aged in bourbon barrels, so the two are a natural fit.
An oak-forward Chardonnay is also a lovely match. The vanilla undertones from the oak are delicious with the peach, and that buttery texture of the Chardonnay fits right in with the custard.
And, of course, I wouldn’t judge you if you enjoyed an old fashioned with this delicious dessert. Obviously.
As peach season is still upon us, I hope you try this bourbon-peach clafoutis soon. Of course, you can always make this dessert any time of year with frozen peach slices, but it’s extra fun and delicious with peak-season peaches. I’d love to hear from you in the comment section and don’t forget to sign up for my newsletter.
Like boozy desserts? Check out these other recipes on Burrata and Bubbles.
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- Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
- Emile Henry Made In France 9 Inch Pie Dish, Flour
This bourbon-peach clafoutis sound fancy and impressive, but it’s actually quick and simple to make. Bourbon and peaches make for one tasty custard dessert.
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract or paste
2 tablespoons butter, melted
2–3 tablespoons bourbon
1/2 cup all-purpose flour
2–3 peaches, sliced
- In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, butter and bourbon. Sprinkle flour over mixture and whisk until incorporated. Cover and refrigerate for at least 30 minutes or even overnight.
- Heat oven to 325 degrees and pour custard batter into a 10-inch skillet or pie plate. Lay peach slices throughout the custard batter. Sprinkle the top with cinnamon.
- Bake for 35-40 minutes. The clafoutis is ready when it’s puffy and set. Serve immediately. Enjoy!
- Category: Desserts
- Method: Baking
- Cuisine: French
Keywords: clafoutis, peach clafoutis, bourbon clafoutis