Ham, Mushroom & Chive Savory Clafoutis

1. 1

   Saute mushrooms in oil and butter. Add ham and saute; season with salt and pepper. Add to 7 x 11 buttered Pyrex dish. Sprinkle with cheese and chives.

2. 2

   Put the cornstarch in medium bowl. Whisk steadily; slowly pour 1/2 C of the milk, mixing until quite smooth. Whisk in the eggs and egg yolks, mixing again until smooth. Gradually whisk in the rest of the milk, cream, salt and cayenne. Use immediately or cover and refrigerate.

3. 3

   Whisk the batter again in case it has settled and then pour over the filing. Bake until the top is deep golden and the custard has set (insert a pick in the center to check, it should be soft set, neither liquid nor firm). Usually 25 to 30 minutes. Let stand for 30 minutes before serving.

No additional tips available.