- 1 kg of carrots
- 6 eggs
- 35g butter
- 40 cl of milk
- 35 cl liquid cream
- 6 tsp cornstarch
- salt pepper
Preparation 20 mins
Cooking 20 mins
Preheat the oven th.6 (180°C).
Boil a large pot of salted water.
Peel and cut the carrots into small dice.
Plunge them into boiling salted water and cook for 20 minutes. Then drain.
In a bowl, whisk the eggs with the cornstarch, then pour in the milk and cream very slowly, whisking constantly.
Add the diced carrots, salt, pepper and mix gently.
Butter 6 small porcelain molds and divide the preparation into the moulds.
Bake and cook for 20 mins.
Remove the clafoutis from the oven, adjust the seasoning and serve immediately.
For this Carrot Clafoutis recipe, you can count on 20 minutes of preparation. To learn more about the foods in this Hot Entrees recipe, head over to our food guide here.