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Norman flambéed apples

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

17,4174/5 for 5 ratings

Grade this recipe:

54321

Last modified on: December 30^th 2019

For 6 people, you will need:

• 0 1 kg apple
• 1 50 g Clarified butter
• 2 80 g caster sugar
• 3 4 tablespoons Calvados (apple liqueur)
• 4 300 g Real custard sauce (crème anglaise)
• Total weight: 1,490 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

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Keeping:

Should be eaten immediately.

Step by step recipe

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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.

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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.

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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.

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Stage 4 - 1 min.

At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples.

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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.

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Stage 6

Leave the flames to die down...

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Stage 7

...the apples are now flambéed.

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Stage 8 - 8 min.

Arrange several apple pieces in a small dish for each guest.

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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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 6 people : 5.63 €
• Per person : 0.94 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Tatin apple diplomat tart, Alsatian apple tart, Apple Batter Puddings, Windfall apple jelly, Sweet pancake rolls from Brittany, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Pears in red wine with blackcurrant , Pistachio panna cotta with custard, Warm apple feuillantines, Individual charlottes with morello cherries, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Chocolate eclairs, Pavlova, Coconut sweetcrust pastry, Apple charlotte with toasted brioche, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Sweet pancake rolls from Brittany, Breton leek and mushroom tart, Bistro-style beetroot salad, Comtoise endive salad, ... All

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