40 mins
Pea, Ham and Boursin Clafoutis
Recipe by Graham
Clafoutis is traditionally a baked French dessert of fruit (usually cherries) arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is then dusted with powdered sugar and served lukewarm, sometimes with cream. Here, we diversify and create a savoury clafoutis.
Clafoutis is sometimes spelled 'clafouti' in Anglophone countries because the 's' is not pronounced. Here, we use peas, ham and that herby Boursin cheese for a great savoury dish that's simple to make.
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Poussins with Sherry, Raisins, and Pine Nuts Ingredients for Pea, Ham and Boursin Clafoutis
Currently displaying quantities in US Imperial Measurements
How to Cook Pea, Ham and Boursin Clafoutis
- Separate the egg white from the yolk of ONE egg. In a bowl, mix the Boursin cheese with the yolk. Then add the other eggs one-by-one (including the white of the first egg) and mix gently with a hand whisk. Gradually incorporate the cornflour and then the liquid cream. When mixed, add the milk little-by-little. Season with salt and freshly ground black pepper.
- Cut the ham into small squares and mix with the peas. Incorporate this combination into the creamy egg-cheese mixture and dish the mixture into cocottes (a term for what most Americans know as small individual Dutch ovens). Good sized ramekins work equally well since we don't need the covers.
- Place the cocottes (ramekins) in a deep baking tray partly-filled with water to halfway up the side of the cocottes. Place the tray with the uncovered cocottes into a preheated moderate oven (Mk 4 - 350°F - 180°C) for 20-25 minutes. Eat hot.
Reviews of Pea, Ham and Boursin Clafoutis
| December 11 2020 Easy enough to make and tastes very, very good. I halved the quantities and made it just for two, but I'm tempted to make this again when we have someone round for a meal. This one's a keeper. tiffany (5 reviews) |
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Clafoutis is traditionally a baked French dessert of fruit (usually cherries). Her we diversify and create a svaoury clfoutis.
