Ingredients Fruits Apple Caramelized Apple Clafoutis Be the first to rate & review! 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. More Apple Desserts By Pierre Gagnaire Updated on September 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Akiko Ida & Pierre Javelle Active Time: 25 mins Total Time: 1 hrs Yield: 6 Ingredients 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 Directions 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. Rate it Print