Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
8,2853.7/5 for 3 ratings
Last modified on: March 4th 2018
For 6 people, you will need:
- 1
1 kg apple - 2
50 g Clarified butter - 3
80 g caster sugar - 4
4 tablespoons Calvados (apple liqueur) - 5
300 g Real custard sauce (crème anglaise) - Total weight: 1,490 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 7 min. | 38 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 15 min.
Peel 1 kg apple and cut into quarters. Remove the core and cut each quarter in half again to give 8 pieces from each apple.
Stage 2 - 7 min.
Melt 50 g Clarified butter in a large fryin pan on high heat. When really hot, add the apple pieces.
Fry for 1 or 2 minutes, then add 80 g caster sugar and leave to caramelise.
Fry for 1 or 2 minutes, then add 80 g caster sugar and leave to caramelise.
Stage 3
Turn the apple pieces so that they brown nicely on both sides.
This cooking and carameising should be quite rapid, so that the apples don't have time to go soft.
This cooking and carameising should be quite rapid, so that the apples don't have time to go soft.
Stage 4 - 1 min.
At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples.
Stage 5 - 2 min.
Pull the pan slightly to the side and, if you have a gas hob, incline it towards the flame to light the Calvados (on an electric hob, of course, you'll need to use a match or lighter).
Warning: the flames can be high (see the photo), so I advise you to turn off the cooker hood, if you hae one, before doing this.
Warning: the flames can be high (see the photo), so I advise you to turn off the cooker hood, if you hae one, before doing this.
Stage 6
Leave the flames to die down...
Stage 7
...the apples are now flambéed.
Stage 8 - 8 min.
Arrange several apple pieces in a small dish for each guest.
Stage 9 - 5 min.
Pour cold real custard (crème anglaise) over and serve immediately.
Remarks
It is important to use clarified butter for Step 2, in place of normal butter, which tends to burn and leave little black bits on the apples that are not very appetising.
You can use another alcohol instead of Calvados, if you prefer. The Normandy link might be lost, but it would still taste very good.
You can use another alcohol instead of Calvados, if you prefer. The Normandy link might be lost, but it would still taste very good.
Nutritional information
How much will it cost?
- For 6 people : 5.63 €
- Per person : 0.94 €
Source
Home made.More recipes?
This recipe uses (among others) | Apple: You can check-out other recipes which use it, like for example: Apple semelles (flat apple tarts), Apple Pie, Apple Tatin Terrine, Apple and almond gratin, Tart Tatin, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , European glass, Apple Tatin Terrine, Rice pudding (riz au lait), Caramelized brioche with pear and kiwi, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Almond macaroon cake, Almond tuiles, Génoise (Genoa sponge), Toffee apple upside-down cake, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Flambéd bananas , Warm autumn salad, Rolled chestnut and apple brioche, Warm apple feuillantines, ... All |
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