© Akiko Ida & Pierre Javelle
Caramelized Apple Clafoutis
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 6
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients—apples, crème fraîche, Calvados and the Brillat-Savarin cheese—all come from Normandy in France.
- 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
- Pinch of salt
- 3 large eggs
- 1/3 cup whole milk
- 1/4 cup crème fraîche
- 2 tablespoons Calvados
- Soft ripened cheese, such as Brillat-Savarin, for serving
- Preheat the oven to 375°. 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, crème fraîche 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.