This recipe is from the post: Clafouti, Compromised!

Apple Clafouti (Adapted from Ina Garten)
Serves 6-8 

1 Tablespoon + 1/3 cup of granulated sugar
3 large eggs
6 Tablespoons of all purpose flour
1/2 scant teaspoon of ground cinnamon
1/2 cup whipping cream
1 cup reduced fat milk (1% or 2%, not fat free)
2 teaspoons vanilla extract
1 teaspoon of finely grated orange zest
1/4 teaspoon of kosher salt
1 oz. of cognac or brandy
2 small to medium sized fresh apples, cored, peeled and cut into slices
Confectioner’s sugar for dusting, about 1/8 cup

Preheat the oven to 375 degrees. Butter the bottom and sides of a 10″ inch round baking dish (or equivalent) and sprinkle the 1 Tablespoon of sugar over the bottom and sides.

Beat the eggs and the 1/3 cup of granulated sugar in a bowl with an electric mixer until light and fluffy, about 3 minutes. On low speed, mix in the flour, cinnamon, cream, milk, vanilla extract, orange zest, salt and cognac or brandy. Set aside for 10 minutes.

Meanwhile arrange the apple slices in a single layer in the bottom of the prepared baking dish, fanning them out slightly. Pour the batter evenly over the apple slices and bake until the top is golden brown and the custard is firm, about 35 minutes. It will puff up, but will deflate when removed from the oven. Allow to cool for 15 minutes, then sprinkle the top with confectioner’s sugar. Cut into 6-8 slices. Serve warm or at room temperature.