 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From Nov-Dec 2008 Tea Time magazine on page 45. It's called Mini Herb Clafoutis and uses fresh herbs. I used dried herbs and smaller amounts. Ingredients:
1/4 c cornstarch |
1 1/2 c milk |
2 eggs, large |
2 egg yolks |
1 c cream |
1/2 tsp salt |
2 c grated parmesan |
1 t thyme |
1 t rosemary |
2 tsp sage |
Directions:
1. Preheat oven to 450F. Generously grease 2 mini muffin pans (I used 12 individual cups)
2. Combine cornstarch and milk, whisking until smooth.
3. Whisk in eggs and egg yolks, then gradually whisk in cream and salt.
4. Evenly divide the Parmesan and spices among the cups.
5. Place 2 T cornstarch-egg mixture into each cup.
6. Bake until they are puffed and golden brown, about 15 to 18 minutes.
7. Cool in pans before lifting out.
|
|