1. If using saffron strands, stir them into cream 24 hours before making clafoutis.
2. Preheat oven to 180°C (360°F). Place almonds, sugar, flour and salt in mixing bowl. Blend 10 sec/speed 10.
3. Add saffron-infused cream and eggs or, if using saffron extract, add 10 drops extract to mixture. Mix 20 sec/speed 7.
4. Pour batter into baking dish. Arrange sliced apples over batter. Bake for 30 minutes (180°C / 360°F) or until puffed and golden.
Serve warm with cream or ice cream.