French Brown-Butter Gala Apple Clafoutis

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 5 tbsp unsalted butter
• 3 medium Gala apples
• 1/2 cup plus 2 tbsp granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• 1 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine salt
• for dusting powdered sugar
• 2 tbsp sliced almonds

Instructions

1. 1Preheat the oven to 375°F. Place a 9- or 10-inch oven-safe skillet or ceramic baking dish on the stove and melt most of the butter over medium heat until it turns golden brown and smells toasty. Swirl to coat the pan, then pour the browned butter into a blender or mixing bowl.
2. 2Core and thinly slice the apples. Add a small knob of remaining butter to the same skillet and sauté the apple slices with a spoonful of sugar for 4 to 5 minutes until they begin to soften and caramelize at the edges. Spread them evenly in the pan.
3. 3To the browned butter add the eggs, milk, cream, flour, remaining sugar, vanilla, almond extract, and salt. Blend or whisk vigorously until the batter is completely smooth and slightly frothy.
4. 4Pour the batter slowly over the apples in the skillet so the fruit stays distributed. Scatter the sliced almonds across the top.
5. 5Bake for 28 to 34 minutes until the clafoutis is puffed, golden the edges, and the center is just set with a gentle wobble when the pan is nudged.
6. 6Cool on a rack for 10 to 15 minutes; the custard will deflate slightly and firm up. Dust generously with powdered sugar right before serving.
7. 7Slice into wedges and serve warm or at room temperature. A dollop of lightly sweetened whipped cream is classic but optional.