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Apple Clafouti
Makes 6 Servings
*1/2 cup (leveled) flour
*1/3 cup + 2 tablespoons sugar
*1/2 teaspoon ground cinnamon
*Pinch of salt
*3 whole eggs
*1 egg yolk
*1 cup whole milk
*1 vanilla bean, split lengthwise
*2 tablespoons unsalted butter
*Pinch of salt
*2 medium Granny Smith apples, peeled and sliced
*2 tablespoons brown sugar
*1 tablespoon dark rum
*Vanilla ice cream or whipped cream for serving
1Preheat oven to 400F degrees.
2To prepare the batter, sift flour, sugar, cinnamon and salt into a mixing bowl. Separately, whisk the eggs, egg yolk and milk until well blended. Add 1/3 of the egg mixture into the dry ingredients and whisk until smooth. Gradually incorporate the remaining egg mixture and whisk until well blended. Cover with plastic wrap and refrigerate while preparing the filling.
3With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch skillet. Add the bean pod and butter and cook over medium high heat until butter turns nut brown. Add salt. Add apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard.
4Sprinkle the apples with sugar, reduce heat to medium-low and cook until apples are almost cooked through and the sugar is coating the apples in a light syrup. Add rum (off the fire) and flame. Swirl the pan. Spread the fruit evenly in the skillet.
5Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 25 minutes.
6Serve immediately, directly from the pan with vanilla ice cream or whipped cream.
  • Adapted from a recipe by Michael Chiarello, Food Network