Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
67 K 4/5 (5 reviews)
40 min.
Easy
12 people
5 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
2 litres apple - 2
100 ml clarified butter - 3
160 ml caster sugar - 4
8 tablespoons Calvados (apple liqueur) - 5
600 ml real custard sauce (crème anglaise)
Change measures:
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 2 litres 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 100 ml 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 160 ml caster sugar and leave to caramelise.
Fry for 1 or 2 minutes, then add 160 ml 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 8 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 | 140 RDI=50 % | 690 RDI=70 % | 380 RDI=60 % | 7,070 RDI=350 % | 29,610 RDI: 350 % |
| 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 12 people : 11.25 €
- 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: Toffee apple upside-down cake, Tart Tatin, Baker's apple soles, Nanou's apple and almond cake, Tarte Normande, ... See them all 56
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, Bavaroise cream, Confit of quinces in Macvin, Apple Tatin Terrine, Caramelized brioche with pear and kiwi, ... See them all 13
Caster sugar
Like these other recipes: Blackcurrant, vanilla and lime verrine , Gâteau Basque , Caramelized apple "moelleux" cake, Blackcurrant liqueur, Jelly-style plum jam, ... See them all 361
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Confit of quinces in Macvin, Tarte Jurassienne, Celeriac in cream and mustard sauce, Pears and caramelised walnut samosas , ... See them all 33
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