Blueberry mini clafoutis

1. Buttered the mini tart moulds. Preheat the oven at 200°C (th. 6/7). Pour the flour in a bowl. Break the eggs, add the sugar and the vanilla sugar and whisk well. Pour in the milk gradually to obtain a smooth mixture.

2. Add the almond extract. Mix. Divide the batter into the moulds and bake for 10 minutes.

3. During this time, rinse the blueberries under cold water and dry them with paper towels.

4. Remove the moulds from the oven and divide the blueberries then bake for another 15 minutes. Remove the clafoutis and sprinkle with crystal sugar. Leave to cool in the moulds.

Photo credit: Sucré Salé.