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Caramel Apple Claflouti

Spiced apple and caramel Claflouti, a custard like cake that is best eaten hot out of the oven.
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Course: Breakfast, Dessert
Cuisine: American, French
Ingredients Equipment Method

Ingredients
  

  • 4 whole Eggs (Large)
  • 3/4 cup Sugar
  • 1 cup Milk
  • 1 tbsp Grand Marnier or Cognac, rum.
  • 1½ tbsp Vanilla (good stuff)
  • ¾ cup All Purpose flour
  • ⅛ tsp Salt
Cinnamon Apples
  • 3 Apples Peeled and thinly sliced
  • 1 tsp Cinnamon
  • ¼ tsp nutmeg
  • ¼ cup sugar
  • ¼ cup maple syrup
Caramel
  • 1 cup sugar
  • 6 tbs Butter
  • ½ cup heavy whipping cream

Equipment

  • Cast Iron pan or ceramic baking dish

Method
 

Clafouti
  1. Heat the oven up to 375° and grease your cast iron pan or baking dish.
  2. Peel and slice your apples, place them in a medium sized bowl.
  3. Add sugar, spices, and maple syrup to the apples
  4. Pour out on the bottom of the greased baking sheet.
  5. Mix together eggs and sugar until well combined.
  6. Add 1 cup of milk, Grand Marnier, and Vanilla, mix until well combined
  7. Gently stir in All purpose flour and salt.
  8. Pour over the top of the Spiced Apples and place in a hot oven.
  9. Allow to cook for 8 min, then reduce the temperature to 350 and cook for another 30 min or so. The cake is done when a toothpick stuck in the center of the cake come our clean.
  10. Pour caramel over the top, slice and eat.
Caramel Sauce (complete while the cake is cooking)
  1. Take out a small saucepan, turn on the heat to medium and put 1 cup of sugar in the pan.
  2. Use a heat proof spoon, to stir the sugar continually until it melts. (be very careful it gets very hot)
  3. Keep stirring, and wait till the sugar gets a deep amber color, take off heat if it appears to be burning.
  4. Add the butter one tablespoon at a time to the hot sugar, it will melt and bubble and spit. Carefully whisk until the butter is melted.
  5. Slowly add warm/room temperature heavy whipping cream off heat, It will bubble up fast and steam so be careful and go slowly.
  6. Whisk the caramel until it is well combined.
  7. Pour over the top of Claflouti and store the rest in a sterile container in the refrigerator for up to a week.