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
apples, cored and sliced
1/2 and 1/2
pinch of salt
butter, cut up
grey sea salt
In This Recipe
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!