Mini Savory Clafoutis
- Butter or oil for the muffin tins
- 1/4 cup corn starch
- 1 1/4 cup whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 1/2 tsp salt
- Pinch cayenne
- Crumbled goat cheese
- 48 Medittereana Semi-Dry cherry tomatoes, patted dry and halved
- 1-2 TB finely chopped fresh basil
Position a rack in the top third of the oven and heat the oven to 450'F. Butter or oil mini muffin tins. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks., mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt and cayenne. Put 1/2 tsp of the goat cheese and 2 halves of the tomato plus a pinch of basil into each muffin cup. Add 2 TB of the batter and bake until the clafoutis puff and start to turn golden, 15 to 18 minutes. Let cool in the pan on a rack for 20 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each clafoutis out of its cup and serve. Yields 48
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