Clafouti is described as a French dessert with a flan-like batter. I disagree. I was reminded of custard and even a moist bread pudding, but flan....not really. That being said, this Clafouti was a perfect union between the slightly sweet batter, the tart apples and the cinnamon and sugar topping to made this a kick-ass dessert.
The original recipe is from Sally Schmidt (original owner of French Laundry before Thomas Keller) The only tweaking I did, if you want to call it tweaking, was that I used really good ingredients and chose Calvados as my brandy. The idea from Michael Chiarello's Clafoutis recipe.
I did take this dessert to work. One co-worker, who could actually pronounce Clafouti and was familiar with the dessert, said that he'd like to kiss someone just so he could transfer the flavor to their mouth. The compliment was was flattering and in no way creepy.
FOR THE BATTER:
1 cup light cream
8 tbsp unsalted butter, melted
1 tsp. Neilson-Massey Vanilla bean paste
2⁄3 cup all-purpose flour
1⁄2 cup sugar
1⁄2 tsp. kosher salt
FOR THE APPLES:
4 tbsp. unsalted butter
4 Granny Smith apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
3 tbsp Calvados
To prepare batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside.
Grease a 10" pie plate with remaining butter, then set in oven to heat.
For the apples: Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are semi-soft, about 5 minutes.
Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon together and sprinkle over batter. Bake until Clafouti is golden and set in the center, 25–30 minutes.
Drizzle with warmed reserved apple juices.
Best served at room temperature with whipped cream, powdered sugar or ice cream.
|Still hot Clafoutis|