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1
Prepare a deep pie or quiche pan by buttering the sides.
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2
Melt 3 TB of butter in a hot pan on medium heat until browned. Swirl the pan while browning. The butter should smell nutty.
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3
Add the cut up apples and 2 TB of sugar. Reduce heat and cook until apples are softened and caramelized. Watch the pan so the butter and sugar don't burn. Stir in the lemon juice. Set aside.
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4
Preheat oven to 350 degrees.
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5
In a large bowl, combine eggs and egg yolk and beat with a mixer or hand beaters until light yellow. Add the sugar, beat until combined. Add 1/2 of the flour and combine, then add 1/2 of the milk and 1/2 & 1/2. Repeat until flour and milk/1/2 & 1/2 are gone. Add the vanilla, cinnamon and the salt. The batter will be a thick pancake type batter.
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6
Put apples in the bottom of the buttered pie plate, with any remaining brown butter. Pour the batter over the apples.
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7
Put the pie plate into the oven and cook for 35-40 minutes, or until puffy and browned. A knife should come out clean when inserted. The clafoutis will fall when it leaves the oven. It can be served hot or at room temperature.
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8
Caramel Sauce: Heat sugar in a deep, heavy pan with a wooden spoon. The sugar will clump up and you'll wonder what's happening! Keep stirring and the sugar will start to melt. Be sure not to burn the sugar.
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9
As soon as the sugar is completely melted, add the butter. The caramel bubbles, but keep stirring until the butter is completely incorporated.
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10
Add the heavy cream and stir. It might spatter so be careful. Bring the caramel to a boil for a minute. It goes up the sides in the pan so watch for spillage.
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11
Let cool for a few minutes, then pour the caramel into a jar with a lid (I use a canning jar). Add the sea salt. Stir it around a few times with a chopstick or it all ends up on the bottom!
