Cheddar and Apple Clafouti with Maple Creme Anglaise and Cider Sauce

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients:

• Clafouti
• 1 1/2 Pounds Apples, Granny Smith peeled, sliced 1/2 inch thick, and tossed with 3 Tbl Sugar
• 4 Large Eggs
• 3 Tablespoons Butter, unsalted
• 1/3 Cup Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup Flour
• 4 Ounces Sharp Cheddar, grated
• 3 Tablespoons Apple Brandy (Calvados) or regular Brandy
• Creme Anglaise
• 3 Large Egg Yolks
• 1/4 Cup Sugar
• 1/2 Cup Heavy Cream
• 1/2 Cup Milk
• 3 Tablespoons Maple Syrup
• 1/8 Teaspoon Salt
• Cider Syrup
• 4 Cups Apple Cider
• 2 Tablespoons Butter, unsalted

Preparation:

For the Maple Creme Anglaise

Place cream and milk into a medium-sized pot and heat until mixture just comes to a boil. While cream and milk are heating, whisk together eggs, salt, and sugar in a large bowl. Whisk until mixture thickens and becomes pale yellow. Slowly add the hot cream and milk to the egg mixture while stirring. Pour the mixture back into the pot and stir gently over low heat. Continue to stir until mixture thickens enough to coat the back of a spoon. Cool immediately. Add maple syrup and stir to combine.

For the Cider Syrup

Put apple cider into a pot and heat until boiling. Boil until the cider has reduced to a syrupy consistency, about 1 cup. Remove from heat and stir in the butter.

For the Clafouti

Heat a large saute pan to medium-high. Add 2 tablespoons of butter to the pan. Add apple slices and spread out to form a single layer. Cook apples until gold brown on one side, then turn slices over with a spatula. When both sides are nicely brown, remove pan from heat and toss apples with remaining tablespoon of butter. Set aside.

In mixing bowl, combine eggs, sugar, salt, and apple brandy. Whisk vigorously until well combined. Slowly add the flour while continuing to whisk the batter. When all the flour has been incorporated, stir in the cheddar cheese.

Pour batter into ramekins, filling them approximately 3/4 full. Add cooked apple slices to batter-filled dishes until mixture is level with the top of the dish. Place ramekins on a cookie sheet and place into the preheated oven.

Bake until clafouti is firm and lightly brown on top, approximately 30 - 35 minutes.

To Serve

Gently remove the warm clafouti from ramekin. You may need to loosen the edges with a sharp knife. Place clafouti on dessert plate or bowl. Pour about 1 ounce of creme anglaise around base of the clafouti. Drizzle about 1/2 ounce of cider syrup over the top and serve.