Clementine clafoutis, Pearl

 

Ingredients

8 clementine peeled and segmented
50g cranberries
150ml double cream
150ml full fat milk
3 egg yolks
2 whole eggs
120g caster sugar
25g plain flour
25g soft unsalted butter

 

Method

  • Butter a shallow oven proof dish about 20cm in diameter and sprinkle with caster sugar.

  • To make the batter, pour the cream and milk in a pan and bring to the boil. Cream the eggs and sugar using a whisk, add the flour and finally whisk in the cream and milk.

  • Arrange the clementine and cranberries in the bottom of the dish, pour in the batter mix and cook in the oven at 180°C for 20min. Remove from the oven, dust with icing sugar and serve.