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Norman flambéed apples

Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

5,7463.7/5

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Last modified on: March 4th 2018

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
31 min.7 min.38 min.
Preservation: Should be eaten immediately.
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?
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Step by step recipe

1 Norman flambéed apples : Photo of step #1Peel 1 kg apple and cut into quarters. Remove the core and cut each quarter in half again to give 8 pieces from each apple. 15 min.
2 Norman flambéed apples : Photo of step #2Melt 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.
7 min.
3 Norman flambéed apples : Photo of step #3Turn 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.
4 Norman flambéed apples : Photo of step #4At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples. 1 min.
5 Norman flambéed apples : Photo of step #5Pull 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.
2 min.
6 Norman flambéed apples : Photo of step #6Leave the flames to die down...
7 Norman flambéed apples : Photo of step #7...the apples are now flambéed.
8 Norman flambéed apples : Photo of step #8Arrange several apple pieces in a small dish for each guest. 8 min.
9 Norman flambéed apples : Photo of step #9Pour cold real custard (crème anglaise) over and serve immediately. 5 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
190922 gr239 gr80 gr
95 %8 %23 %12 %
Per 100 g
CaloriesProteins CarbohydratesFats
1281 gr16 gr5 gr
6 %1 %2 %1 %
Per person
CaloriesProteins CarbohydratesFats
3183 gr39 gr13 gr
16 %1 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 5.63 €
Per person : 0.94 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Tatin apples with mascarpone cream, Apple crisps, Quince and apple compote, Cochelin d'Evreux, Rice pudding with fruit and nuts, ... [All]
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Apple Tatin Terrine, Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , Individual charlottes with morello cherries, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Finger biscuits, Rolled chestnut and apple brioche, Meringues, Gâteau Basque , ... [All]
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: European glass, Pain perdu, Caramelized brioche with pear and kiwi, Pear and lime meringue pie, White asparagus salad, ... [All]

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