Fleur de sel caramel and apple clafoutis
30 mL (2 tablespoons) butter + 30 mL (2 tablespoons) for the baking dish
1 L Cortland apples, peeled, seeded and cut into quarters
For the flan:
4 eggs
125 mL (½ cup) brown sugar
1 vanilla pod
5 mL (1 teaspoon) ground cinnamon
1 pinch of salt
125 mL (½ cup) unbleached all-purpose flour
250 mL (1 cup) milk
250 mL (1 cup) 35% cooking cream
For the fleur de sel caramel:
300 mL can of sweetened condensed milk (type: Eagle Brand)
Fleur de sel, to taste
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For the salted caramel: bring a large pot of water to boil and add the can of condensed milk.
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Boil constantly for 3 hours and make sure that the can is still submerged. Refrigerate.
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In a bowl, whisk the caramel, the cooled milk and the fleur de sel. Set aside.
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Preheat the oven to 350°F.
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In a pan, heat the butter and cook the apples, 3 minutes on each side.
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Butter a 10-inch dish.
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Place the apples in the bottom of the dish.
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In a bowl, beat the eggs, brown sugar, vanilla, cinnamon and salt together.
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Add the flour, whisking constantly. Slowly add the milk and cream, whisking constantly.
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Pour over apples and bake in the centre of the oven for 40 minutes or until the flan is cooked through.