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Maple Clafoutis with Apples is an easy recipe for an impressive dessert. Tender and light apple pie with a delicious maple caramel sauce will be the course everybody wants and waits for! By the way, if there is some sauce left, keep it in the fridge for up to 3 days and add it to any sweets you are going to treat yourself with, from ice cream to baked apples!
Total Time to Cook the Maple Clafoutis with Apples – 1 Hour
- 4 eggs
- Viking Farms Maple Sugar: 1/2 cup plus 1/3 cup
- all-purpose flour: 1/3 cup
- salt: 1/2 teaspoon
- half-and-half: 1 1/2 cups
- brandy: 2 tablespoons (1 oz.)
- vanilla extract: 2 teaspoons
- 3-4 Granny Smith apples (about 2 lb. total)
- water: 3 tablespoons
- unsalted butter (divided): 6 tablespoons plus 1/4 cup
- powdered sugar: 1 tablespoon
- Viking Farms Maple Syrup: 2 cups
- heavy cream: 1/2 cup
- sea salt: 2 large pinches
Turn on an oven and preheat it to 400°. Whisk together eggs and 1/2 cup of the sugar in a large bowl until sugar is dissolved and the mixture is smooth. Whisk flour and salt into egg mixture until smooth. Pour half-and-half in a steady stream, whisking until mixture is combined. Add bourbon and vanilla, and stir once just to combine; set aside.
Core apples; cut into 1-in. thick wedges. Set aside.
Heat water, 5 tablespoons of the butter, and remaining 1/3 cup sugar in a 10 to 12-inch cast-iron skillet over medium. Cook, stirring until butter is melted and sugar is dissolved. Increase heat to medium-high, and bring mixture to a boil. Cook about 2 minutes, occasionally swirling skillet, until mixture is thickened.
Add apple wedges to skillet, and cook about 10 minutes, stirring to toss apples, until just tender and golden. Transfer apple mixture into a large heat-proof bowl. Rinse skillet to remove any sugar residue. Dry skillet well. Coat bottom and sides of skillet with 1 tablespoon of the butter. Dust buttered surfaces with powdered sugar, and tap out excess.
Stir batter once, then pour into prepared skillet. Using a slotted spoon, lift apple slices from a bowl, leaving juices behind, and arrange over batter. Bake in preheated oven 25 to 30 minutes until puffed and deep golden brown around edges, and golden in the center.
While custard bakes pour maple syrup in a deep pot with a thick bottom over medium. Bring to a boil, stirring every few minutes with a wooden spoon, 10 to 15 minutes. The syrup will start to coat the spoon and will cool quickly into a caramel consistency. (If the mixture begins to harden like candy, it has gone too far.) Stir in remaining 1/4 cup butter until completely melted, and then add cream, stirring constantly. Return to a boil for 2 minutes. Remove from heat. Stir in salt.
Carefully remove skillet from oven, and let cool 15 minutes. (Custard will look puffy but will fall as it cools.) Drizzle with maple-caramel sauce before serving.
Useful VermontMapleSyrup tips to make your desserts even tastier!
- 1 cup brown or white sugar = 1 cup Viking Farms maple sugar;
- Use Viking Farms Maple Syrup in place of vanilla extract or liquors (like bourbon);
- Avoid using Viking Farms Maple with brown sugar or molasses;
- Viking Farms Maple for a syrup soak for cakes;
- Use Viking Farms Maple Sugar for coating and garnishing cookies, donuts, pies & cakes;
- Drizzle Viking Farms Maple Syrup over hot baked pastry dough (like pie dough or puff pastry) for an instant pastry glaze;
- Make your bakery shines with a Viking Farms Maple Syrup glaze!