2011, Recipe 13: Apple Flaugnarde*

Recipe courtesy of Ina Garten

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy 
• 2 to 3 firm but ripe Bartlett pears
• Confectioners' sugar
• Creme fraiche

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and apple brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Results: Mmmmmm!!  And virtually foolproof.  I know seeing as I "made cream" using milk and melted butter and eliminated the brandy the second time with equally delicious results.  I baked this twice (as you see), both times with Jonagold apples.  The first time I used apple brandy (though others say really any brandy or rum will use, I just happened to have apple brandy) and cut the pieces according to her directions.  The second time I didn't use any alcohol in the recipe, fanned cut slices and served it for brunch.  Both times I used cinnamon-infused sugar for the extra tbsp. on the bottom of the pie pan.  I also added a pinch or two of nutmeg to the batter and about 1/2 a lemon's worth of juice based on suggestions from reviewers.  Both times I had to force myself not to devour the whole thing.  I've NEVER liked egg custards but this joint right here?  YESSIR!  I got that golden brown color by sprinkling (cinnamon-infused) sugar and nutmeg on the top about halfway through.

*Apparently this is only a clafouti when it has cherries.