This dessert is a cross between a cake and a flan. I recommend a firm tart/sweet apple such as Braeburns. This dessert is delicious out of the oven, warmed up with a little cream over it, or cold out of the fridge with just a spoon!
5 Braeburn apples; peeled and cored and sliced into medium slices.
Juice of one lemon
3 T butter unsalted
4 T brown sugar
1 t ground cinnamon
3 eggs at room temperature
1 t vanilla extract
⅓ cup cane sugar
Pinch of salt
⅔ cup all purpose flour
½ cup plain yogurt or sour cream
¾ c whole milk
Preheat oven to 375 degrees. Butter a 10 inch ceramic tart pan (not a pie plate) or baking dish.
Peel and core and slice apples and squeeze the lemon juice over the slices.
Heat butter in a large skillet over medium high heat and add apples to the skillet. Cook for about 3 or 4 min gently stirring as you go. Add the brown sugar and the cinnamon to the apple and continue to cook the apples until they are softened and the syrup begins to carmelize, about 6 to 8 min. Remove from heat and set aside
In a large bowl, whisk the room temperature eggs with the vanilla. Add the cane sugar and salt and whisk together. Slowly stir in the flour and then the yogurt or sour cream and milk until thoroughly blended. You don’t need a mixer as it can all be done easily by hand with a whisk and then switch to a wooden spoon.
Pour about ½ cup of the batter into the buttered tart pan. Save back 8 or 10 slices of apples and some of the syrup and pour the rest into the tart pan. Pour the remaining batter over the apples.
Place in the center of the oven and bake for 30-35 minutes until the clafoutis is firm and puffy in the middle. It doesn’t get very brown. Remove from the oven.
When the clafoutis has cooled a little and is just warm to the touch, fan the remaining apples in the center and pour all remaining syrup over the top and serve. Good alone, with ice cream or a little half and half.
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