Mini Strawberry Claufoutis

By MJH

Yields 6 individual portions

Ingredients

• 1 pint strawberries, cleaned, hulled and halved
• 1 cup milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped out and reserved, or vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• powdered sugar, garnish
• slivered almonds, garnish

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 350º F.

Combine milk, heavy cream, vanilla pod and seeds in a small saucepan, bring to a boil, then remove from heat, remove vanilla pod and let cool to room temperature.

In a medium bowl, combine sugar and cornstarch.
Beat in eggs and stir for 30-60 seconds.
Continue to stir and slowly pour in cooled milk mixture.

Place strawberries in ramekins and pour batter over the tops of berries.

Transfer ramekins to a cookie sheet.
Place baking sheet in oven and bake for 35-40 minutes, or until clafoutis is just set.

Remove from oven and let cool completely.
Sprinkle with powdered sugar and slivered almonds and serve chilled or at room temperature.