Single-Serving Strawberry Clafoutis

Cooking time
25 min
Preparation time
15 min
Serves
10 servings
Ingredients
  • 1 ¼ cups (300 mL) 35% M.F. Québon Ultra’cream Cooking Cream
  • 4 large eggs
  • ¾ tsp (3.5 mL) natural almond extract
  • 2/3 cup (160 mL) sugar
  • 2/3 cup (160 mL) flour
  • 1 pinch salt
  • 1 pint of strawberries or 2 small pint of raspberries or blueberries
  • 10 tart moulds, about 3 ½” (9 cm) in diameter, buttered
Preparation
  1. Preheat oven to 350 °F (180° C).
  2. In a blender, blend cream, eggs, almond extract, sugar, flour and salt until smooth. Do not over-beat.
  3. Arrange moulds on a rimmed baking sheet. Divide cream mixture evenly among moulds. Top with fruit and sprinkle lightly with sugar.
  4. Bake in centre of oven for 25 to 30 minutes or until firm and slightly golden. Serve hot or at room temperature.
Tips

To butter moulds, brush with melted butter, then refrigerate moulds for 2 minutes.