Apple Clafoutis

Start by preparing the batter. You can mix this in advance and refrigerate it, for example, overnight, to bake fresh in the morning.

In a bowl, combine the flour with sugar and salt.

Add the eggs and beat well with a mixer.

Stir in the milk, mix thoroughly, and let the batter rest for 20-30 minutes.

Meanwhile, soak the raisins in rum. This step can also be done in advance, but you can omit the alcohol if desired.

Peel and thinly slice the apples, ensuring they're sliced as thin as possible for tenderness and even cooking. Toss them with lemon juice to prevent discoloration.

Add the drained rum-soaked raisins to the batter (pour any remaining rum into the mixture).

Grease a baking dish with butter or oil and dust with flour or breadcrumbs (or use a non-stick silicone pan).

Arrange the apples and raisins in it, then pour the batter over.

Preheat the oven to 180°C (356°F) and bake for 40 minutes.

Once baked, you'll notice it deflates slightly; this is normal. Allow it to cool thoroughly.

Serve it sprinkled with powdered sugar alongside ice cream, vanilla sauce, yogurt, or a fruit jam.

I made a half-batch of Crème Anglaise using milk, adding a tablespoon of starch to thicken the sauce slightly.

Pour the warm sauce over the dessert.

Slice and serve, ensuring you have some sauce on hand to pour over each serving, if desired. Enjoy your meal!