aux Tomates Cerises
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large eggs, beaten
110 milliliters milk
110 milliliters heavy cream
50 grams finely ground blanched almonds
100 grams finely grated Parmesan cheese
freshly ground black pepper, to taste
32 cherry tomatoes, stems removed
the oven to 205 °C (400 °F).
all the ingredients, except the tomatoes, together.
7 tomatoes evenly around the edge of individual, 12-cm
diameter, quiche dishes. Place the tomatoes stem end
down so they do not roll. Using a ladle, divide the
custard between the dishes, pouring in the center
of the dishes so it is not poured over the tomatoes.
Place an eighth tomato in the center of each dish.
Gently adjust the positions of the tomatoes so they
are evenly spaced.
the clafoutis for 25 to 30 minutes until the tops
are firm and starting to brown.
the clafoutis to rest for a few minutes before serving.
Adapted from a recipe found at Arts-Culinaires.com.
Cited 5 July 2004.
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