Fleur de sel caramel and apple clafoutis

Ingredients

• 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

Directions

1. For the salted caramel: bring a large pot of water to boil and add the can of condensed milk.

2. Boil constantly for 3 hours and make sure that the can is still submerged. Refrigerate.

3. In a bowl, whisk the caramel, the cooled milk and the fleur de sel. Set aside.

4. Preheat the oven to 350°F.

5. In a pan, heat the butter and cook the apples, 3 minutes on each side.

6. Butter a 10-inch dish.

7. Place the apples in the bottom of the dish.

8. In a bowl, beat the eggs, brown sugar, vanilla, cinnamon and salt together.

9. Add the flour, whisking constantly. Slowly add the milk and cream, whisking constantly.

10. Pour over apples and bake in the centre of the oven for 40 minutes or until the flan is cooked through.