Since it's finally fall (even though it doesn't feel like it in Florida) my first thought was apples. Especially since I'm on my way to Atlanta tomorrow with hopes of seeing some falling leaves! This recipe for Clafouti Aux Pommes or Apple Flan, is from Julia Child's Mastering the Art of French Cooking.
Don't worry it's not that hard to make and actually doesn't even require a mixer, you can use the same blender that normally prepares your frozen margaritas. ;)
Clafouti aux Pommes (Apple Flan) Recipe
Preheat your oven to 350 degrees.
Peel and core 1 ¼ pound of apples, this was about 4 ½ large
royal gala apples for me. Cut them lengthwise into slices ¼ inch thick, there will be
about 3 cups of sliced apples.
In ¼ cup or butter, sauté the slices and then let them sit in the skillet for 30 minutes with ¼ cup of dark rum or cognac, 1/8 teaspoon cinnamon and 1/3 cup sugar. Be sure to flip the slices gently as they tend to fall apart. I added a few extra shakes of cinnamon—it's my favorite spice!
Put the following ingredients into a blender:
Juices from apple sauté above, it should be about ¼ cup.
1 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 tsp salt
½ cup flour
Cover and blend on high for 1 minute.
Pour a ¼ inch layer of batter into a lightly buttered baking
dish or pie pan. Set over medium heat for a minute until a film of batter sets
at the bottom of your pan.
Remove from the heat and spoon the apples over the thin
layer of batter.
Pour the rest of the batter over the apples.
Place on the middle rack in your preheated oven and bake for 45-60 minutes. It is finished when a toothpick stuck in the center comes out clean.
Before adding the powdered sugar. Check out the original post to see the finished dessert!
Allow to cool, the flan will deflate and not be so tall. Just before serving a big warm piece to your lovely guests (or yourself) sprinkle with powdered sugar.
You will be impressed with yourself if you make the Clafouti aux Pommes—the name alone sounds impressive! If you are looking for another apple dessert try this Apple Cider Pound Cake next. Oh fall, I love you so. ;)
Don't worry it's not that hard to make and actually doesn't even require a mixer, you can use the same blender that normally prepares your frozen margaritas. ;)
 |
| Royal Gala Apples |
Clafouti aux Pommes (Apple Flan) Recipe
Preheat your oven to 350 degrees.
Peel and core 1 ¼ pound of apples, this was about 4 ½ large
royal gala apples for me. Cut them lengthwise into slices ¼ inch thick, there will be
about 3 cups of sliced apples.
 |
| I love cinnamon! |
In ¼ cup or butter, sauté the slices and then let them sit in the skillet for 30 minutes with ¼ cup of dark rum or cognac, 1/8 teaspoon cinnamon and 1/3 cup sugar. Be sure to flip the slices gently as they tend to fall apart. I added a few extra shakes of cinnamon—it's my favorite spice!
Put the following ingredients into a blender:
Juices from apple sauté above, it should be about ¼ cup.
1 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 tsp salt
½ cup flour
Cover and blend on high for 1 minute.
 |
| No mixer necessary! |
Pour a ¼ inch layer of batter into a lightly buttered baking
dish or pie pan. Set over medium heat for a minute until a film of batter sets
at the bottom of your pan.
Remove from the heat and spoon the apples over the thin
layer of batter.
Pour the rest of the batter over the apples.
 |
| Ready for the oven. |
Place on the middle rack in your preheated oven and bake for 45-60 minutes. It is finished when a toothpick stuck in the center comes out clean.
Before adding the powdered sugar. Check out the original post to see the finished dessert!
Allow to cool, the flan will deflate and not be so tall. Just before serving a big warm piece to your lovely guests (or yourself) sprinkle with powdered sugar.
You will be impressed with yourself if you make the Clafouti aux Pommes—the name alone sounds impressive! If you are looking for another apple dessert try this Apple Cider Pound Cake next. Oh fall, I love you so. ;)
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