List of 12 recipes using Calvados (apple liqueur)

Apple Batter Puddings

Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.

Apple Tiramisu

For this apple version of tiramisu, we first make an apple crisp to sprinkle over the top, then dip the cookies in reduced apple juice. The result is a tiramisu that's still very creamy, but with a deliciously pronounced apple flavor.

Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.

Caramelized apple and walnut cake

A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

Caramelized apple rice pudding

This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.

Far Normandy-Brittany

You may already be familiar with far, the famous Breton cake? Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.

Norman flambéed apples

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

Saint-Lô cake

The cake from Saint-Lô, a town in the French department of La Manche, is a beaten cake, i.e. very moist, with a light, delicious pastry that looks a little like brioche.

Soft apple and almond cake

This light and fluffy apple and almond cake is a pure delight. The apples, baked separately, are placed on top of the pastry, then covered with macaroonade, for a moist yet crisp result you'll love.

Tarte Normande

This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.