Best Apple Clafoutis Recipes

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Stir egg mixture and pour over the apples in the skillet.
• Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan, baking dish or clafoutis dish.
• Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.
• Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to eight minutes. Remove from the heat, and transfer to the baking dish.
• In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.
• Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.

APPLE CLAFOUTIS

Steps:

• Heat the butter in 8 inch skillet. Add the apples and toss to coat. Add 1/2 the sugar and the cinnamon and cook for about 2 minutes to soften the apples. The may be done ahead of time. Preheat the oven to 400F. Put the remaining sugar, flour, eggs and milk in a blender and process until smooth. With a slotted spoon, remove the apples from the skillet to a 1 1/2 inch deep 10 inch round ceramic or glass baking dish or pie plate. Add the apple liquid to the batter and process just to mix. Pour batter over the apples in the pan and place on baking sheet. Bake for 40 minutes or until browned, puffed and set. If a knife stuck into the center comes out clean, it is done. Dust with confectioner's sugar on top. Serve immediately for best effect.

INSTANT POT CARAMEL APPLE-PEAR CLAFOUTIS

Steps:

• Preheat the oven to broil and position a rack in the upper part of the oven. Coat a 7-inch round cake pan with nonstick spray.
• Line the bottom of the pan with the pear and apple slices. Whisk together the eggs, granulated sugar, flour, almond liquor, vanilla bean seeds, 1/4 teaspoon orange zest, 1/3 cup orange juice and 1/2 teaspoon salt in a medium bowl until well combined.
• Pour the batter on top of the apples and pears and cover the pan tightly with foil. Place 1 1/2 cups water in the bottom of a 6-quart Instant Pot®. Place the steamer rack in the pot and put the pan on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 15 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Remove the foil from the pan and sprinkle the top of the cake with the turbinado sugar. Broil until the sugar is melted and turning a deep golden brown, 2 to 3 minutes. Let sit at room temperature until the sugar has hardened, about 10 minutes. Scoop onto plates and serve with a dollop of creme fraiche and a sprinkle of almonds.