Caramelized Apple Clafoutis
Recipe from Food & Wine
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients--apples, creme fraiche, Calvados and the Brillat-Savarin cheese--all come from Normandy in France.
Pierre Javelle & Akiko Ida
Prep Time: 35 mins
Total Time: 1 hr
see savings3 tablespoonsunsalted butter
see savings2Golden Delicious apples, peeled, cored and cut into 3/4-inch cubes
see savings1/2 cupsugar
see savings1/3 cupall-purpose flour
see savings1/2 teaspoonbaking powder
see savings1pinch of salt
see savings3large eggs
see savings1/3 cupwhole milk
see savings1/4 cupcreme fraiche
see savings2 tablespoonsCalvados
see savingsSoft ripened cheese, such as Brillat-Savarin, for serving
See More Shop Related Products
Preheat the oven to 375 degrees. In a large skillet, melt the butter. Add the apples and cook over moderately high heat, stirring, for 1 minute. Add 1/4 cup of the sugar and cook, stirring, until the apples soften and lightly caramelize, 5 minutes. Scrape the apples and all of the liquid onto a plate and let cool.
In a bowl, whisk the flour, baking powder and salt. In another bowl, whisk the eggs and remaining 1/4 cup of sugar until pale. Whisk in the flour mixture, milk, creme fraiche and Calvados. Fold in the apples and their liquid. Pour the batter into six buttered and sugared, 5-by-3-1/2-inch shallow, oval baking dishes.
Bake for 35 minutes, until golden and just set. Let cool until warm, then run a knife around the edge of each clafoutis and unmold onto plates. Serve with a wedge of cheese.