-
Prep time
35 minutes
-
Cook time
40 minutes
-
Serves
6-8
Author Notes
I love clafoutis, it’s classic. Browning the butter brings gives the apples to another flavor dimension, and the caramel sauce makes it a showstopper.
As you can tell, I had to wrest it away just to get a picture! The caramel recipe is adapted from a recipe I found on Sally's Baking Addiction. —Leith Devine
Ingredients
-
4
apples, cored and sliced
-
3 tablespoons
butter
-
2 tablespoons
sugar
-
1 teaspoon
lemon juice
-
3
eggs
-
1
egg yolk
-
1/3 cup
sugar
-
2/3 cup
flour
-
1 cup
milk
-
1/2 cup
1/2 and 1/2
-
1/2 tablespoon
vanilla extract
-
1 teaspoon
cinnamon
-
1
pinch of salt
-
1 cup
sugar
-
8 tablespoons
butter, cut up
-
1/2 cup
heavy cream
-
2 teaspoons
grey sea salt
Directions
-
Prepare a deep pie or quiche pan by buttering the sides.
-
Melt 3 TB of butter in a hot pan on medium heat until browned. Swirl the pan while browning. The butter should smell nutty.
-
Add the cut up apples and 2 TB of sugar. Reduce heat and cook until apples are softened and caramelized. Watch the pan so the butter and sugar don't burn. Stir in the lemon juice. Set aside.
-
Preheat oven to 350 degrees.
-
In a large bowl, combine eggs and egg yolk and beat with a mixer or hand beaters until light yellow. Add the sugar, beat until combined. Add 1/2 of the flour and combine, then add 1/2 of the milk and 1/2 & 1/2. Repeat until flour and milk/1/2 & 1/2 are gone. Add the vanilla, cinnamon and the salt. The batter will be a thick pancake type batter.
-
Put apples in the bottom of the buttered pie plate, with any remaining brown butter. Pour the batter over the apples.
-
Put the pie plate into the oven and cook for 35-40 minutes, or until puffy and browned. A knife should come out clean when inserted. The clafoutis will fall when it leaves the oven. It can be served hot or at room temperature.
-
Caramel Sauce: Heat sugar in a deep, heavy pan with a wooden spoon. The sugar will clump up and you'll wonder what's happening! Keep stirring and the sugar will start to melt. Be sure not to burn the sugar.
-
As soon as the sugar is completely melted, add the butter. The caramel bubbles, but keep stirring until the butter is completely incorporated.
-
Add the heavy cream and stir. It might spatter so be careful. Bring the caramel to a boil for a minute. It goes up the sides in the pan so watch for spillage.
-
Let cool for a few minutes, then pour the caramel into a jar with a lid (I use a canning jar). Add the sea salt. Stir it around a few times with a chopstick or it all ends up on the bottom!
See what other Food52ers are saying.