The main ingredients are ripe peaches, milk, flour, sugar, eggs, and vanilla.

You can choose to peel or keep the skin of the peaches depending on your preferences. If you want a smoother texture in your clafoutis, it is recommended to peel them.

Generally, it is recommended to bake the peach clafoutis for about 30 to 35 minutes at a temperature of up to 180°C (350°F). The duration may vary depending on the type of mold used and your personal oven.

Yes, you can use canned peaches if you don't have access to fresh fruits. Just make sure to drain the pieces before using them to avoid excess moisture in the clafoutis.

To achieve a moist clafoutis, make sure not to overcook the dessert. It should be slightly jiggly in the center when you take it out of the oven.

Yes, you can add other fruits such as raspberries or blueberries to bring more variety and flavor to your clafoutis.

It is not necessary to preheat the mold before pouring the batter. However, some people recommend lightly buttering and flouring the mold to facilitate the subsequent unmolding.

The peach clafoutis can be served warm or cold as a dessert. You can sprinkle powdered sugar on top just before serving and optionally accompany it with a scoop of vanilla ice cream or a dollop of whipped cream.

Yes, if you have dietary restrictions or prefer to use a plant-based milk such as almond milk or oat milk, it will also work in this recipe.

Yes, you can prepare your peach clafoutis in advance. It is often even better when cooled and the flavors have blended well. Store it in an airtight container in the refrigerator until ready to serve.