Apple Clafoutis with Vanilla Sauce

Peel the apples, remove the core and cut the flesh into fine cubes. Peel the almond kernels and grate finely. Preheat oven to 200 degrees (convection oven: 180 degrees /gas oven: level 4). Grease the gratin dish.

Beat eggs, yolks and sugar until creamy. Add flour and almond kernels and mix well. Pour in crème fraîche and milk and mix well.

Pour half of the dough into the gratin dish. Spread the apple pieces evenly on top, cover with the remaining dough and cook in the heated oven for 45 minutes. The casserole is cooked when no more dough sticks to a toothpick inserted into the casserole and pulled out repeatedly. Before serving, sprinkle the clafoutis with powdered sugar.

Meanwhile, for the custard, cut open the vanilla bean and scoop out the pulp. Place the pulp and pod in a saucepan with the sugar and milk and bring to the boil. Mix the egg yolks with the whipped cream, remove the saucepan from the heat and immediately add the egg mixture. Stir everything well with a whisk, strain through a sieve.

Serve the casserole with the vanilla sauce.

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