Peach Verbena Clafoutis Recipe (Christophe Michalak)

• 5/8 cup ground almonds
• 6 tablespoons granulated sugar
• 1 3/8 tablespoons cornflour
• 1 egg
• 1 egg yolk
• 6 3/4 tablespoons peaches
• 15 leaves verbena fresh
• 11/16 tablespoon butter for the mold
• 2 tablespoons sugar cane

1. In a bowl, whisk the egg, egg yolk, and sugar. Add the cream, cornflour, and ground almonds. Gently stir to get a smooth paste
2. Preheat oven to 170 u0b0C. Butter and coat with sugar a mold (flexible if possible) 18 centimeters in diameter. Pour the mixture, add the pieces of peaches and chopped verbena.
3. Bake for about 15 minutes. Let cool before removing from the pan because the clafoutis is a little fragile when hot. If you prefer you can bake it in individual dishes so that you do not have to unmold.

ground almonds, granulated sugar, cornflour, egg, egg yolk, peaches, butter, sugar cane

Taken from www.yummly.com/recipe/Peach-Verbena-Clafoutis-Recipe-_Christophe-Michalak_-782234 (may not work)