Spring Clafoutis
By ss30
Rate this recipe
2.9/5
(35 Votes)
0 Picture
Ingredients
- 2 lbs of shelled peas
- 1/2 lb ham
- 16 oz mascarpone
- 1/3 cup cornstarch
- 4 eggs and 4 yolks
- 2 1/2 cups of whole milk
- 8 sprigs of fresh mint
Details
Servings 12
Level of difficulty Easy
Preparation time 35mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
-Preheat oven to 400 ° F.
-Cook peas in boiling salted water 6 minutes. Drain.
-Cut the ham into small cubes. Dissolve the cornstarch in cold milk, whisk briskly and add the whole eggs and yolks, salt and pepper.
-Add the mascarpone mix.
-Butter a baking dish spread out the peas and diced ham on the bottom and pour the mascarpone mixture. Sprinkle with thyme. Place in oven and cook 35 minutes.
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Chef Tips and Tricks
VIDEO: Tarte Tatin with Cherry Tomatoes
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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