Prep 15 mins
Cook 30 mins
The batter for this tiny crustless quiches is so quickly and delicious you must try it.
- butter or oil, for muffing tins
- 1⁄4 cup cornstarch
- 1 1⁄4 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup tsps kosher salt
- 1 pinch cayenne
- 1⁄2 cup crumbled cheese (divided)
- 1 -2 tablespoon of finely chopped fresh herbs (such as basil, chives, dill) or 1 -2 tablespoon flat leaf parsley
- Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
- Put the cornstarch in a medium bowl.
- Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
- Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
- Bake for 15 to 18 minutes.
Didn't want to rate this with stars because I didn't try the recipe but waned to let others know that I use a blender when making these this crustless quiche-type snacks. My recipe makes 36 mini clafoutis. It's just about the same amounts given except I use 1 c. heavy cream, 1 c. milk & 1/2 c. cornstarch. I put everything in the blender for 1 minute. This recipe would work exactly the same. I think this recipe is a good one. Just wanted to give you a tip about using the blender.
Ok so I have never made "clafouti's" before and had no point of reference as to how they were supposed to look. I made them in regular sized muffin tins as what is called for in the recipe is a "muffing" tin? I got 12 clafouti out of it. Supposedly the recipe makes 48 "muffings"? Maybe that's a typo?? Anyway, these little things are pretty darned good! I used crumbled bleu cheese and didn't add an herb at all. I can see myself playing with the flavors in this recipe too, as they'd be great for a weekend brunch with company. Made for PAC Spring 2010.