Melon Clafoutis with Parma Ham

Cut the melon in half and remove the seeds. Then cut out balls from the melon flesh with a baller or cut this into cubes of about 1cm.

Cut the Parma ham slices into small squares.

Heat the butter in a non-stick frying pan. Sauté the ham briefly. Add the melons and sauté for two to three minutes. Drain in a sieve and cool for about fifteen minutes.

Mix egg yolks and cream. Stir through milk and cornstarch and add. Season the mixture with salt, pepper and coriander powder.

Generously butter a gratin or pie dish. Spread melons and ham evenly on the bottom. Form the egg glaze on top.

Bake the melon clafoutis in the oven heated to 180 °C on the second rack from the bottom for thirty-five to forty minutes.

Serve lukewarm or possibly cooled.

Tip: It’s best to use your favorite ham – then your dish tastes twice as good!

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