The xanthan gum binds everything together and the result is a less
eggy product.
Without having made this version, but as one who has a sour cherry tree in my backyard (yield 150 pounds this year), and makes French farmhouse - style clafoutis every year at this time, the photo reveals
an eggy product (texture similar to a bread pudding) rather than a creamy product (texture similar to a custard).
Not exact matches
I altered the original recipe by turning a cake into muffins and using less egg, since with light baked goods I feel that an extra egg can give the finished
product and unpleasantly
eggy taste.
Yes, you need eggs, lots of them, but if they're fresh, preferably organic, the final
product is not «
eggy.»