Apple Clafoutis
Ingredients
serves 4
for the batter
3 eggs
240ml milk
100g unsalted butter, melted
1 tsp vanilla extract
80g plain flour
1 tbsp sugar
1/2 tsp salt
for the apples
50g butter
4 apples, (such as Braeburn), peeled, cored, and sliced
60g sugar
3 tbsp. brandy
Method
Melt 100g of the butter in a small saucepan.
Next pour the flour into a large mixing bowl, adding the eggs and stirring into a roux. Slowly add the milk, stirring as you go to create the batter. Pour in the melted butter, vanilla extract, a tablespoon of sugar and a pinch of salt.
Set aside.
Preheat oven to 200°C
Using a large cast iron skillet, or a frying pan you can put in the oven, melt 50g of butter over a medium to high heat. Add the apples, sugar and the brandy. Cook for about 5 minutes until the apples have softened and glaze.
Add a little batter to the skillet and gently stir the cooked apple around to prevent it sticking, then add the remaining batter.
Sprinkle a tablespoon of sugar over batter and bake until the clafouti is golden and set in the center, 25-30 minutes. Remove from the oven and allow to cool for a minute before carefully turning out over a serving plate.
Serve with a crème anglaise custard.
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