Apple clafoutis with apple caramel

Portions:

4 à 6

Preparation:

15 minutes

Cooking:

45 minutes

Ingredients

Clafoutis

4 to 5 Quebec Quality Spartan apples, medium size, peeled, cored and sliced 5 mm (1/4 in.) thick (keep apple skins for caramel)
30 ml (2 tablespoons) salted butter
4 beaten eggs
60 ml (¼ cup) white sugar
60 ml (1/4 cup) + 15 ml (1 tablespoon) maple sugar (see note 1)
125 ml (½ cup) all-purpose flour
5 ml (1 teaspoon) vanilla extract
500 ml (2 cups) milk

Caramel

Clafoutis

Preheat oven to 180°C (350°F). Butter a 30 cm (12") diameter tart pan.
In a skillet, sauté the apples in the salted butter for about 1-2 minutes, or until slightly softened. Divide the apples between the pie plates.
In a bowl, using a whisk, beat eggs, white sugar, 60 ml (¼ cup) maple sugar, flour and vanilla. Pour in milk in three batches, stirring between additions to ensure smoothness.
Pour mixture over apples and bake for 40-45 minutes, or until set and golden. Remove from oven, sprinkle with remaining maple sugar and let cool.

Caramel

While the clafoutis is cooking, place the apple peels and water in a small saucepan. Simmer the apple peels in the water over medium-low heat for 30 minutes. Remove apple peels with a sieve. Return 250 ml (1 cup) apple water to saucepan for caramel (see note 2).
In a saucepan, add the sugar to the apple water. Bring to the boil without stirring, then boil until the mixture reaches 155°C (300°F) or turns golden.
Remove the pan from the heat. Whisk vigorously and carefully add the 35% cream. Add a pinch of fleur de sel and stir.
Just before serving, pour the apple caramel over each portion of clafoutis.