Alright then, now that I'm caught up with Viennoiserie we can talk about custards. This is a clafoutis. From the Limousin region in France, it is traditionally made with cherries but alas cherry season in Oregon is over and the peaches are abundant so we made peach clafoutis. It is baked in a brisee crust. The peaches or other fresh fruit is arranged in the blind baked shell and then the custard is poured over the top and it is baked until set. It was tasty but not as good as my White Chocolate Bread Pudding ... look out Grapevine!
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