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Categories:Viewed: 17 - Published at: 3 years ago
Ingredients
- 5/8 cup ground almonds
- 6 tablespoons granulated sugar
- 1 3/8 tablespoons cornflour
- 1 egg
- 1 egg yolk
- 6 3/4 tablespoons peaches
- 15 leaves verbena fresh
- 11/16 tablespoon butter for the mold
- 2 tablespoons sugar cane
Method
- In a bowl, whisk the egg, egg yolk, and sugar. Add the cream, cornflour, and ground almonds. Gently stir to get a smooth paste
- Preheat oven to 170 °C. Butter and coat with sugar a mold (flexible if possible) 18 centimeters in diameter. Pour the mixture, add the pieces of peaches and chopped verbena.
- Bake for about 15 minutes. Let cool before removing from the pan because the clafoutis is a little fragile when hot. If you prefer you can bake it in individual dishes so that you do not have to unmold.
