Recipe Mini fruit clafoutis

To prepare this dish

Ingredient list

Preparing the mixture

40 g maizena
10 cl Semi-skimmed milk
3 eggs
100 g granulated sugar
60 cl Whipping Cream

Preparing the ramekins

100 g blueberries
6 plums
100 g raspberries
6 tbsp sugar
2 tbsp grated coconut
1 tsp lime zests
2 tbsp tablespoons raisins

Cooking and eating

flaked almonds
icing sugar
pistaches hachées

Elle & Vire products used

Semi-skimmed milk

Whipping Cream

Necessary ustensils

Oven

The recipe,
step by step

1. 1

   Preparing the mixture

   Mix the corn starch into the cold milk. In a large container, whisk the eggs and sugar until the mixture whitens.

   Add the mixed corn starch and the cream. Mix well

2. 2

   Preparing the ramekins

   Cut the plums in half, remove the stones, and then cut them into quarters. Place the blueberries into two ramekins, raspberries in two others, and finally the plum quarters in two more.

   Sprinkle the fruit with one tablespoon of sugar per ramekin. Pour in the cream/milk/egg mixture without overfilling the ramekins.

   In the remaining cream/milk/egg mixture, add the shredded coconut, lime zest, raisins, and fill the last two ramekins.

   Preheat oven to 150°C.

3. 3

   Cooking and eating

   Scatter the almonds flakes onto the raspberry ramekins, and the crushed pistachios onto the blueberry ramekins. Sprinkle the plum ramekins with icing sugar.

   Bake in the oven for 20/25 minutes.

   Eat.