Caramelized Apple Clafoutis

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.

Recipe from Food & Wine
Caramelized Apple Clafoutis
Pierre Javelle & Akiko Ida
35 mins
1 hr
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  • 3 tablespoons unsalted butter
  • 2 Golden Delicious apples, peeled, cored and cut into 3/4-inch cubes
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 3 large eggs
  • 1/3 cup whole milk
  • 1/4 cup creme fraiche
  • 2 tablespoons Calvados
  • Soft ripened cheese, such as Brillat-Savarin, for serving
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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.
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