For the Batter:
1/2 Cup Flour
1/2 Cup Sugar
1 TSP Ground Cinnamon
3 Eggs plus 1 Egg Yolk
1 Cup Milk
1/2 Vanilla Bean
2 TBS Butter
1 1/2 Cups Granny Smith Apple (peeled and diced)
2 TBS Sugar
Confectioners Sugar (for dusting)
Preheat the oven to 200 C
Spray a baking dish with baking spray.
For the batter: In a medium bowl, sift the flour, sugar, cinnamon and salt.
In a separate bowl, whisk the eggs, egg yolk, and milk until well blended.
Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually add the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
Cook the apples: Scrape the vanilla bean seeds from the pod into a heavy skillet.
Add the butter and cook over moderately high heat until the butter turns nut brown (make sure you don’t burn it).
Add a pinch of salt, apples and cook, stirring often until slightly softened, about 2 minutes.
Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup.
Spread the apple mixture evenly in your baking dish, quickly pour batter evenly over the fruit.
Bake until the edges of the Flaugnarde is puffed and browned and the centre is set, about 15 minutes.
Dust with confectioner’s sugar and serve warm.