Apple Clafoutis
This version of clafoutis, a classic French dessert, uses apples instead of cherries. Just like a souffle, it rises beautifully then deflates once cooled.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Brown sugar and eggs should be thoroughly combined.
Mix in the salt and flour.
Add milk gradually while stirring continuously until thoroughly combined.
Add vanilla extract, then set the mixture aside to rest.
Using a 10 1/4-inch cast iron skillet over medium-high heat, melt the butter, brown sugar, and water.
Up until the mixture begins to boil, stir frequently.
Swirl skillet while maintaining medium heat for about two minutes, or until mixture begins to thicken.
Add cinnamon and apples.
Cook and stir the apples for 15 to 18 minutes, or until they are crisp-tender and beginning to brown.
Get rid of the heat.
Pour the egg mixture over the skillet’s apples after stirring it.