Mini Savory Clafoutis with Gorgonzola

By lorik

Ingredients

• PURÉE:
• 1 cup each whole milk and heavy cream
• 1/2 cup cornstarch
• 1/2 cup crumbled Gorgonzola (3 oz.)
• 2 eggs
• 2 egg yolks
• 1 Tbsp. minced fresh rosemary
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• TOP:
• Chopped toasted walnuts
• Slivered red seedless grapes
• Fresh rosemary

Details

Servings 36
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 425° with rack in center position. Coat mini muffin
pans with nonstick spray.

Purée milk, cream, cornstarch, Gorgonzola, eggs, egg yolks, minced rosemary, salt, and cayenne in a blender until smooth, about 1 minute.
Fill muffin cups to the top with batter and bake until puffed and
golden brown, 15–18 minutes. Transfer clafoutis to a rack; let cool
15 minutes. Run a knife around clafoutis and lift out.

Top clafoutis with walnuts and grapes; garnish with rosemary.

Per clafouti: 56 cal; 4g total fat (2g sat); 33mg chol;
66mg sodium; 3g carb; 0g fiber; 2g protein