Apple Clafoutis with Caramel

Apple Clafoutis with Caramel

Sounds fancy (it’s French, pronounced CLA-foo-tee), but this surprisingly simple dessert is absolutely delicious with a texture somewhere between a custard and a crepe. With a short list of basic ingredients, it’s a great dish for fall potlucks!

Apple Clafoutis


  • 3 eggs

  • 1 cup half and half, cream, or milk

  • 6 tbsp. plus 2 tbsp. butter, melted, and divided

  • 1 tbsp. Fat Toad Farm goat’s milk caramel sauce (plus more to drizzle over the top!)

  • 2⁄3 cup all-purpose flour

  • 1⁄2 cup sugar

  • 2 tbsp. maple syrup

  • 3 apples, peeled, cored and diced

  • 1 tsp. cinnamon



  1. Preheat oven to 400°F

  2. Grease a 10-inch pan with butter and place in the oven to warm up.

  3. Whisk together eggs, cream, 6 tbsp. butter, and caramel sauce. Add flour and sugar and whisk until completely combined.

  4. Meanwhile, heat the remaining 2 tbsp. of butter in a large skillet.

  5. Add the apples, cinnamon and maple syrup and sauteé until apples are golden and soft.

  6. Remove the pan from the oven and pour in half the batter. Add the apples, then pour in the remaining batter.

  7. Return pan to the oven and bake for around 20 minutes, until golden.

  8. Drizzle with more caramel sauce and serve.

Baked Apples with Custard and Caramel

Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Dessert | Diet: Vegetarian/GF


  • 5 apples, cored

  • 1 cup whole milk

  • 3 tablespoons sugar

  • 1 egg

  • ½ teaspoon teaspoon cinnamon

  • Salt to taste

  • Caramel (preferably goats milk caramel from Fat Toad Farm!)



1. Preheat oven to 325-degrees.

2. Using a paring knife or a butter knife, remove the core of the apples, leaving ½-inch at the bottom (you’ll be filling the hollows with custard). Stand the apples in a small baking dish.

3. Blend milk and sugar in a small saucepan, and heat until just below simmering.  

4. While milk is heating, thoroughly whisk the egg.

5. When the milk is warm, slowly pour it into the beaten egg, continuing to whisk throughout (this is called tempering). Make sure to do this slowly so as not to scramble the egg.


6.Add cinnamon and salt.

7. Pour custard mixture into the hole in each apple. The custard will expand a little in the oven, so do not fill all the way to the top.

8. Bake for 50 minutes. Custard should appear set when you jiggle the pan. If it still looks undercooked, return to the oven.

9. Drizzle with caramel sauce and sprinkle with a bit more cinnamon.

cored apple
whisking custard
apples in baking pan with cinnamon and custard
baked apples with custard, caramel, and cinnamon