French Apple Clafoutis

Custard

• ¾ cup flour
• ½ teaspoon salt
• 1 cup milk
• ½ cup heavy cream
• 3 eggs
• 1/3 cup sugar
• 1 ½ teaspoons vanilla

Preheat the oven to 425 degrees. In a medium bowl, stir together flour and salt until well blended. Slowly whisk in milk and heavy cream a little at a time until well mixed. Add eggs, one at a time, whisking gently after each addition. Whisk in sugar and vanilla. Set the batter aside to rest while preparing the apples.

Apples

• 2 tablespoons unsalted butter
• 2 apples, rinsed, cored, peeled, and thinly sliced (I use Cosmic Crisp)
• 2 tablespoons sugar
• 1 tablespoon brown sugar, packed
• 1 teaspoon Saigon cinnamon

In a 12-inch cast iron skillet, melt butter over medium-low heat. Add apples and saute several minutes until they begin to soften.

Place remaining sugar, brown sugar, and cinnamon in a small bowl, mixing with your fingers until they are well blended. Sprinkle the sugar over the apples, toss gently, and cook 5 minutes more.

Gently stir the custard batter and spoon it over the apples. Some of the apples will rise to the surface. Carefully transfer the skillet to the oven. Bake the clafoutis 25 minutes or until it is puffed and golden brown, and the custard is set. Remove it from the oven, set it aside to cool, and serve while it is warm. It is natural for the center to collapse somewhat as it cools.

Yield: 8 servings

**