Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
10,7233.8/5 for 4 ratings
Grade this recipe: Last modified on: December 30th 2019
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 stage 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,814 Kcal or 7,595 Kj | 22 gr | 239 gr | 69 gr |
| 91 % | 8 % | 23 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 122 Kcal or 511 Kj | 1 gr | 16 gr | 5 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 302 Kcal or 1,264 Kj | 4 gr | 40 gr | 12 gr |
| 15 % | 1 % | 4 % | 2 % |
How much will it cost?
- For 6 people : 5.63 €
- Per person : 0.94 €
Source
Home made.More recipes?
This recipe uses (among others)
Other recipes you may also like
![[Macarons (the original French macaroons) ]](/images/vignettes_150/31.jpg)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...252,929 714.7/5 for 43 ratings 2 hours 38 min.
![[Almond cream or frangipane]](/images/vignettes_150/43.jpg)
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).80,744 25/5 for 12 ratings 23 min.
![[Chocolate mousse]](/images/vignettes_150/47.jpg)
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.94,2633.7/5 for 3 ratings 40 min.
![[New leavened bread]](/images/vignettes_150/160.jpg)
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.133,073 34.3/5 for 6 ratings 7 hours
![[Italian Meringue]](/images/vignettes_150/178.jpg)
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.103,9144.3/5 for 15 ratings 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question