I decided today that we just don’t get enough clafoutis in our diet. I figured that I had probably a dozen other, more productive things to do today, but I didn’t want to do any of them. So I addressed our clafoutis deficiency.
Clafoutis is really simple. It is traditionally cherries. Yeah, well, cherries are $10/lb right now. But I had a bag of Snap Dragon apples, and made it with those. You can use pretty much anything: blueberries, pears, raspberries, peaches, whatever.
https://www.allrecipes.com/recipe/28...ple-clafoutis/
Custard:
The apples:
Mixed ‘em up:
Baked:
Settled:
And on a plate:
Some notes.
1) I used dark brown sugar because I had an open box. Use light brown sugar.
2) The recipe came out a little watery. That is my inexperience with baking, I think. There are lots of ways to address that: more flour, cook the apples longer, etc. I baked it an extra 10 minutes.
3) 6 cups of apples is a lot. Maybe 4 cups would give a better balance.
But, as Mrs Mosca said when she tasted it, "Oh my God that’s delicious." So there you have it.
Clafoutis is really simple. It is traditionally cherries. Yeah, well, cherries are $10/lb right now. But I had a bag of Snap Dragon apples, and made it with those. You can use pretty much anything: blueberries, pears, raspberries, peaches, whatever.
https://www.allrecipes.com/recipe/28...ple-clafoutis/
Custard:
- 4 large eggs
- 3/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- 5 tablespoons salted butter
- â…“ cup brown sugar
- ¼ cup water
- 6 cups apples, peeled and sliced into 1/2-inch wedges
- 1 teaspoon ground cinnamon (Optional)
- Step 1
Preheat the oven to 400 degrees F (200 degrees C). - Step 2
Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest. - Step 3
Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat. - Step 4
Stir egg mixture and pour over the apples in the skillet. - Step 5
- Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.
The apples:
Mixed ‘em up:
Baked:
Settled:
And on a plate:
Some notes.
1) I used dark brown sugar because I had an open box. Use light brown sugar.
2) The recipe came out a little watery. That is my inexperience with baking, I think. There are lots of ways to address that: more flour, cook the apples longer, etc. I baked it an extra 10 minutes.
3) 6 cups of apples is a lot. Maybe 4 cups would give a better balance.
But, as Mrs Mosca said when she tasted it, "Oh my God that’s delicious." So there you have it.
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