Peach Melba Clafoutis

Ingredients

• 3  eggs 
• 0.7 cup flour 
• 0.5 cup milk 
• 2 cups peaches sliced
• 1.5 cups raspberries fresh thawed ( and not )
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup tsp vanilla sugar white ()
• 0.5 cup whipping cream 35% ()

Equipment

• oven
• blender

Directions

1. Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350F.Peel and slice the peaches. Toss with the raspberries. Set aside.Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
2. Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
3. Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
4. Serve warm or cold with whipped cream or creme anglaise.