3 - egg yolks
2 tbsp - sugar
½ cup - cream, 36%
½ tsp - vanilla
4 tbsp - flour
1/8 tsp - salt
1- 9-inch pie shell, parbaked
2 2/3 cup - peaches
1 tbsp - brown sugar
1 tbsp - honey
Preheat oven to 380F.
In a medium bowl, cream the egg yolk and sugar together until light and fluffy, about 2 or 3 minutes. Add cream and vanilla and mix until combined. Fold in the flour and salt and mix until smooth. Do not overmix.
Pour the clafoutis batter into the pie shell. Wash the peaches and cut them into even ½-inch thick wedges, discarding the pit. Place the wedges evenly into a decorative circle on top of the batter. Sprinkle the brown sugar on top and bake for 15 to 20 minutes or until the clafoutis is puffed up, light golden brown and a toothpick inserted in the centre comes out clean. Do not open the oven door during baking. Let cool and lightly brush with honey.
Goldegg Farm Large Eggs (6pk)
Rogers Fine Granulated Sugar (2kg)
Dairyland Whipping Cream 36% Old Fashioned (1L)
Royal Command Vanilla Extract (4oz)
Robin Hood All Purpose Flour (2.5kg)
Sifto Table Salt Slim Pack (1kg)
Tenderflake Deep Dish Pie Shell (350g)
Peach B.C. (each)
Rogers Sugar Best Brown (1kg)
Elias Liquid Honey (500g)