Pea, Ham and Boursin Clafoutis
Serves: To serve 4
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 mins
Ingredients
4 slices - cooked ham8 oz - fresh (or frozen) peas
2½ oz - Boursin cheese (with herbs)
5 fl oz - liquid cream
7 fl oz - milk
5 - eggs
5 tablespoons - cornflour
- salt and freshly ground black pepper
Directions
- 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.