Brown Butter Apple Clafoutis with Salted Caramel Sauce

By Leith Devine
December 21, 2015
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Author Notes: I wanted a recipe that was low in sugar but still delicious and holiday-worthy. This definitely was the perfect recipe choice. 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

Serves: 6-8

  • 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
  1. Prepare a deep pie or quiche pan by buttering the sides.
  2. Melt 3 TB of butter in a hot pan on medium heat until browned. Swirl the pan while browning. The butter should smell nutty.
  3. 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. Add lemon juice and stir in. Set aside.
  4. Preheat oven to 350 degrees.
  5. In a deep bowl, combine eggs and egg yolk and beat with a mixer or hand beaters until light yellow. Add the sugar and beat until combined. Add 1/2 of the flour and combine, then add 1/2 of the milk and 1/2 and 1/2. Repeat until flour and milk/1/2 and 1/2 are gone. Add the vanilla, cinnamon and the pinch of salt. The batter should be a thick pancake type batter.
  6. Put apples in the bottom of the buttered pie plate, with any remaining brown butter. Pour the batter over the apples.
  7. 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, so don't be surprised. It can be served hot or at room temperature.
  8. 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.
  9. As soon as the sugar is completely melted, add the butter. The caramel bubbles, but keep stirring until the butter is completely incorporated.
  10. 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.
  11. Let cool for a few minutes, then pour the caramel into a jar with a lid (I use a Ball canning jar). Add the sea salt. I stir it around a few times with a chopstick or it all ends up on the bottom!

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