Apple Clafouti
Serves 6
Recipe By: Michael Chiarello
Batter:
1/2 cup unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1/4 teaspoons ground cinnamon
pinch salt
3 eggs plus 1 egg yolk
1 cup whole milk
Apples:
1/4 vanilla bean -- split lengthwise
2 tablespoons unsalted butter
pinch salt
1 1/2 cup peeled and diced Granny Smith apple (about 1 large apple)
2 tablespoons sugar
1 teaspoons grappa -- Calvados, or other fruit brandy
Confectioners' sugar -- for dusting
1/3 cup creme fraiche
Preheat the oven to 400 degrees F. Make the batter: Sift the flour,
sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs,
egg yolk, and milk until well blended. Add about 1/3 of the egg mixture
to the flour mixture and whisk until smooth, then gradually incorporate
the remaining egg mixture. Whisk until well blended. Cover with plastic
wrap and refrigerate while you prepare the apples. Cook the apples: With
the tip of a knife, scrape the vanilla bean seeds from the pod into an
ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and
the butter and cook over moderately high heat until the butter turns nut
brown. Add a pinch of salt. Add the apples and cook, stirring often,
until slightly softened, about 2 minutes. Remove the vanilla bean pod and
discard. Sprinkle the apples with the sugar, reduce the heat to
moderately low, and cook until the apples are almost cooked through and
the sugar has melted and is coating the apples in a light syrup. Add the
grappa or other brandy off the fire while pouring, place back on the
fire, wait for flame to die down, the swirl the pan briefly. Spread the
fruit evenly in the skillet.
Working quickly, pour batter evenly over the fruit. Bake until the edges
of the clafouti are puffed and browned and the center is set, about 15
minutes. Put some confectioners' sugar in a sieve and generously dust the
surface of the clafouti. Serve warm directly from the pan with a dollop
of creme fraiche.
Michael's Notes: If you plan to serve individual clafoutis from mini
pans, heat the pans in the oven until quite hot, about 5 minutes,
then divide the cooked fruit among the pans, top with the batter, and
bake. Cooking time will vary depending on the size of the pans.
To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute
1 teaspoon grated lemon zest for the cinnamon and orange flavored
liqueur (recommended: Grand Marnier) for the grappa.
Cook Time: 20 minutes
Yield: 6 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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