Preparation | Cooking | Start to finish |
---|---|---|
16 min. | 25 min. | 41 min. |
1 | Preheat the oven to 390°F (200°C) Put 50 g whole almonds into a baking tin and toast in the oven for 5 minutes. | ![]() |
2 | When cooled, chop the almonds roughly with a knife. Set aside. | ![]() |
3 | Put into a mixing bowl: 4 Eggs, 80 g liquid cream, 40 g caster sugar, 10 g Vanilla sugar and 2 tablespoons Calvados (apple liqueur). | ![]() |
4 | Beat until thoroughly mixed. | ![]() |
5 | Butter individual oven-proof dishes. | ![]() |
6 | Peel 4 apples and slice. Arrange one sliced apple in each dish. | ![]() |
7 | Pour the batter over the apples. | ![]() |
8 | Scatter the chopped almonds over the top. | ![]() |
9 | Bake for about 20 minutes. To enjoy at its best, serve hot or warm. | ![]() |