Apple Clafouti/ Apple Flan

• 4 tablespoons unsalted butter
• 3 cups (about 1 1/4 lbs) crisp apples like Honey Crisp, peeled, cored, and sliced lengthwise 1/4-inch thick
• 1 tablespoon vanilla extract
• 1/4 cup Calvados (apple brandy)
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup + 2 tbsp whole milk
• 1/3 cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup flour
• powdered sugar for dusting
• Premium Cinnamon or Vanilla ice cream

1. SAUTE THE APPLES: Preheat oven to 350. Butter a 8-cup baking dish or pie plate. Melt butter in a large skillet over MEDIUM heat. Shake the pan every once in awhile until the butter is melted, browned, and smelling nutty. Be careful not to burn it. Add the sliced apples and saute until the apples are soft and lightly browned. Note: the apples will release liquid first, like an onion. When the liquid cooks off, the apples will brown. Remove from heat. Add Calvados, sugar, brown sugar, cinnamon, nutmeg, and salt and stir to combine. Set aside for 30 minutes.
2. MAKE THE BATTER: Place milk, sugar, eggs, vanilla, salt, and flour in a blender. Cover and blend at high speed until combined, 30 seconds to 1 minute.
3. PUT IT IN A PAN AND BAKE: Pour apples and the liquid they sit in into the buttered baking dish. Pour the batter over the apples. Place in the center of the oven and bake until clafouti is puffed and browned and a knife inserted in the center comes out clean. Depending on your pan, this will take 1 -11/4 hour.
4. SERVE: Dust with a little powdered sugar. Serve apple clafouti warm or at room temperature with cinnamon ice cream on the side.

unsalted butter, crisp apples, vanilla, calvados, sugar, brown sugar, cinnamon, nutmeg, salt, sugar, eggs, vanilla, salt, flour, powdered sugar, cinnamon

Taken from food52.com/recipes/7548-apple-clafouti-apple-flan (may not work)