A friend of mine tried my peach clafoutis recipe and she says hers never fully cooked inside while the top part got burnt. After some trouble-shooting, we determined that her oven temperature was way off (don’t worry, we’re still friends lol!). Which is why I always recommend investing in an oven thermometer. It’s inexpensive and it’s such a handy tool - it tells you whether your oven runs too hot or too cold and enables you to adjust baking temperature and/or time accordingly. Also, whether you’re baking clafoutis or cake, and you notice that the sides or tops are browning too soon, loosely cover the top with aluminum foil and continue baking. This will allow the middle to catch up without the rest getting burnt.