This is a classic french pudding cake with a delicate custard layer, this is also a re-post of a previous recipe. Stay with me, it’s an important recipe, and I was worried you might have missed it when I posted it October of 2011.
The reason I feel this sweet little custard falls under the important class is for several reasons. Firstly, it’s delicious beyond belief and secondly, it has to be the easiest thing in the world to make. So, I decided to share it with you again. Another reason I love it is because it’s not super sweet and can easily be breakfast or a dinner-time dessert. I’ve got one in the oven now and it’s filling the house with the aroma of apples and cinnamon. It will be ready just in time for the kids to get up. Can’t think of a better way to start the new year.
So easy to make with the fresh fruit of your choice, milk, flour, eggs, sugar and salt.
Start with enough fruit to fill the bottom of a deep dish pie plate with one layer.
Cut the apples into 1 inch cubes. I used Fuji apples, and they were wonderful!
Cook the apples over medium heat with 1~1/2 tablespoons of butter and 1/4 cup of sugar.
Add 1/4 teaspoon of cinnamon and cook for about 10 minutes.
Sift
1/2 cup all-purpose flour
3/4 cup sugar
pinch of salt
To the flour mixture, add 3 medium eggs lightly beaten and whisk in 1 cup plus 2 tablespoons of whole milk.
This batter is very runny like pancake batter, so don’t let the consistency concern you. The fact that it’s so milky, is what gives it that wonderful custard in the end.
Layer the apples and the pan juice in a buttered deep-dish pie pan.
Pour the batter over the apples.
Run the dish in a preheated oven at 325′ for 50-60 minutes.
Yum!!
See that creamy custard layer under the apples? You need it!
Enjoy, and Happy New Year!!!
the wanna be country girl – Caroline
I loved the apple custard reciepe. In fact I love all kinds of reciepes. I would love to join your page.
Ilove these kinds of desserts. There are only 2 of us at home now and would work out perfectly/ Thanks for the recipe.
The Wanna Be Country Girl Reply:
May 6th, 2013 at 7:51 AM
You’ll love it Jan. It’s not supper sweet and the custard layer is so delicate. It’s really good with a dollop of sweetened whipped cream too
~Caroline
Interested in your delightful crust less pie..
The Wanna Be Country Girl Reply:
May 2nd, 2013 at 9:17 PM
It’s really delicate and not too sweet Gloria, so it’s great for a special breakfast too.
Happy baking,
~Caroline
Hi Carolyn,
This will probably seem like an unnecessary question to an experienced baker … but just curious how many Fiji apples you would normally use with the Apple Clafoutis recipe? I love to try new recipes but don’t always have the best of luck, even with ones that are supposedly simple, lol! Thank you in advance for your input.
The Wanna Be Country Girl Reply:
May 2nd, 2013 at 9:16 PM
Hi Rosemary,
I used three apples, and really any firm cooking apple will work well, just in case you have a hard time finding fijis. You clafoutis will come out wonderfully, just make sure to butter you dish well so it won’t stick.
Let me know how it goes,
~Caroline
So very happy you reposted this recipe!! Reminds me of a pastry mom & I enjoyed in Paris! Mostly happy to hear from you!!! You have been missed!
Caroline, this looks great! Think I’ll make some soon!…:)JP
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