This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
77 K 4/5 (5 reviews)
40 min.
Easy
5.65 €
6 people
5 IngredientsLast 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
Times for this recipe
Preparation: 35 min.
Cooking: 7 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 340 RDI=30 % | 190 RDI=30 % | 3,540 RDI=180 % | 14,800 RDI: 180 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 240 RDI=10 % | 990 RDI: 10 % |
| Per person | 10 RDI=4 % | 60 RDI=5 % | 30 RDI=5 % | 590 RDI=30 % | 2,470 RDI: 30 % |
How much will it cost?
- For 6 people : 5.65 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Apple Tatin Terrine, Sweet pancake rolls from Brittany, Apple and almond cream tart, Oatmeal and apple cookies, Baked apples from St Aubin le Vertueux, ... See them all 62
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Pears in red wine with blackcurrant , Individual charlottes with morello cherries, Pears and caramelised walnut samosas , Bavaroise cream, ... See them all 13
Caster sugar
Like these other recipes: Double raspberry tartlets, Croquants de Cordes, Fruit paste : Blackcurrant, Génoise (Genoa sponge), Autumn apple and plum crumble pie, ... See them all 377
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Warm apple feuillantines, Hasselback or "Swedish-style" potatoes, Tarte Jurassienne, Nanou's red cabbage salad, ... See them all 33
Other recipes you may also like
Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce. June 14th 202066 K 20 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017487 K4.2 2 hours 15 min.
Cocktails
Some cocktails recipe. May 8th 201196 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.