Clafoutis "Marie-Antoinette"

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 350 g Lemon Confectioner's Custard
• 2 6 apples
• 3 30 g Clarified butter
• 4 2 tablespoons caster sugar
• 5 3 tablespoons Calvados (apple liqueur) (optional)
• 6 90 g egg white
• 7 75 g caster sugar
• 8 1 knob butter
• 9 1 tablespoon caster sugar
• Total weight: 1,680 grams

Times:

Preparation	Cooking	Start to finish
57 min.	20 min.	1 hour 17 min.

Step by step recipe

• 1: Prepare 350 g Lemon Confectioner's Custard.
  When done, cover the custard, stand the pan in cold water and leave to cool.
  Set aside.
• 2: Peel 6 apples and cut into small pieces.
• 3: Pour 30 g Clarified butter into a large frying pan on high heat. When hot, add the apples and 2 tablespoons caster sugar.
  Sauté the apples until they soften, but without browning.
  You can flambé them with 3 tablespoons Calvados (apple liqueur) if you wish, but this is not essential.
  Set aside.
• 4: Beat 90 g egg white to the "stiff peak" stage, adding 75 g caster sugar towards the end while still beating, to make the raw meringue mix.
• 5: Take a little of the meringue and add this to the lemon custard.
  Mix in with a soft spatula.
• 6: Then add this mixture to the rest of the meringue and fold in gently until evenly mixed and light.
  Note:Mixing in 2 stages like this helps to combine the two different textures of the meringue and confectioner's custard.
• 7: Add the apple pieces and mix again gently.
  Preheat the oven to 390°F (200°C).
• 8: Put the mixture into a buttered gratin dish and bake for about 10 minutes.
• 9: After 5 minutes, sprinkle the top with caster sugar and change your oven setting to "grill" (broiler) to brown the top (if your grill is separate, leave the dish in the oven for a couple of minutes longer, then brown briefly under the grill).

Remarks

Use eating apples, rather than tart cooking apples for this, as the lemon in the confectioner's custard already adds a note of acidity.
You will notice that the cooking time is very short - just 10 minutes - 5 minutes of which are under the grill. The clafoutis only really needs to be heated through and the top browned.

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