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Mini Herb Clafoutis


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Mini Herb Clafoutis





¼ cup cornstarch
1½ cups milk
2 large eggs
2 large egg yolks
1 cup heavy cream
½ teaspoon salt
2 cups grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage


• Preheat oven to 450°.
• Generously grease 2 (24-well) mini muffin pans. Set aside.
• In a medium bowl, combine the cornstarch and milk, whisking until smooth. Whisk in eggs and egg yolks, then gradually whisk in cream and salt.
• Evenly divide the cheese, thyme, rosemary, and sage among prepared wells of muffin pans. Place 2 tablespoons cornstarch-egg mixture in each well.
• Bake until clafoutis are puffed and golden brown, 15 to 18 minutes. Cool in pans on wire racks for 20 minutes. To remove, carefully run a paring knife around rims of muffin cups, and carefully lift out each clafoutis. 


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