Preheat the oven to 350 F (180 C). Grease and flour 8 cream-brûlée ramekins. Set aside.
Make a cross incision at the base of the peaches.
Heat a pot of water and then plunge the peaches in for 1 minute, then plunge them into an ice bath.
Remove the skin from the peaches and pit them. Cut them into pieces.
Cut the nougat into pieces.

Divide the peaches and nougat among the prepared ramekins and set aside.

Melt the butter in the microwave.
In a bowl, beat the eggs with the sugar.
Add the flour, melted butter, salt, and then the milk.
Divide the preparation among the ramekins.
Bake for 25 to 30 minutes or until the clafoutis are golden and a knife inserted into the center comes out clean.
Serve warm or cold.