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Apple Clafoutis

Recipes by Chef Steph

Chef Steph

Get the best of fall flavor with this French batter cake! Easy to make and even easier to eat, Chef Steph guarantees you’ll come back to this one again and again.

ingredients

Clafoutis
  • - butter, for greasing the skillet
  • 2 cups - granulated sugar, plus more for dusting
  • 2 - tart apples, peeled, cored, and diced
  • 2 cups - half-and-half
  • 4 ounces - cream cheese, cubed
  • 6 - large eggs
  • 1 cup - plus 2 tablespoons all-purpose flour
  • 2 tablespoons - brown sugar
  • 1 1/2 tablespoons - CODY ROAD BOURBON
  • 1 tablespoon - vanilla extract
  • 1 teaspoon - salt
Bourbon Caramel Sauce
  • 3 cups - granulated sugar
  • 3/4 cup - bourbon
  • 1 1/2 cups - heavy cream
  • 2 tablespoons - kosher salt
  • 11 tablespoons - unsalted butter
Prep time
20 minutes
Cook Time
40  minutes
Serves
9 to 12

Directions

  1. To make the clafoutis: Heat the oven to 400 degrees. Butter the bottom and sides of a cast iron skillet. Dust the inside until completely coated with a light layer of sugar. Spread the apples in an even layer in the bottom of the skillet.
  2. In a sauce pan, combine the half and half and cream cheese. Bring to a simmer over medium-high heat and cook, whisking, until the cheese is melted into the half and half. Remove from the heat.
  3. In a large mixing bowl, beat the eggs until smooth. Add the granulated sugar, flour, brown sugar, bourbon, vanilla and salt and whisk until smooth. Add the warm half and half mixture and whisk until smooth.
  4. Pour the batter on top of the apples and bake until the clafoutis is firm, the outer edges have browned, and a knife inserted into the center comes out clean, 45 minutes to 1 hour.
  5. While the clafoutis bakes, make the caramel sauce: In a heavy pan melt the sugar over medium-high heat, stirring occasionally to incorporate any melted and browned sugar into the uncooked sugar. Continue to cook the sugar, stirring occasionally, until the sugar turns an amber color.
  6. Remove the saucepan from the heat and whisk in the bourbon. The caramel will seize up; this is okay. Return the saucepan to medium heat and continue to cook, stirring frequently, until the seized sugar melts back into the caramel and the mixture is smooth, about 5 minutes. Carefully whisk in the cream and salt, and return to a simmer. Continue to simmer until the caramel is thickened and smooth, about 5 minutes. Whisk in the cold butter, a few pieces at a time, until all of the butter is melted and incorporated.
  7. Serve the caramel sauce drizzled generously over the hot clafoutis, with vanilla ice cream on the side.

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