Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
63 K 4/5 (5 reviews)
40 min.
Easy
18 people
5 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
3 kgs apple - 2
150 g clarified butter - 3
240 g caster sugar - 4
12 tablespoons Calvados (apple liqueur) - 5
900 g real custard sauce (crème anglaise) - Total weight: 4,470 grams
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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 3 kgs 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 150 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 240 g caster sugar and leave to caramelise.
Fry for 1 or 2 minutes, then add 240 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 12 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 | 210 RDI=80 % | 1,030 RDI=100 % | 580 RDI=90 % | 10,610 RDI=530 % | 44,410 RDI: 530 % |
| 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 18 people : 16.90 €
- Per person : 0.95 €
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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: Caramelized apple "moelleux" cake, Croissant dough apples, Tyrolean apple crumble, Tarte Jurassienne, Baker's apple soles, ... See them all 56
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Pears and caramelised walnut samosas , Pistachio panna cotta with custard, Apple Tatin Terrine, Individual charlottes with morello cherries, ... See them all 13
Caster sugar
Like these other recipes: "Moelleux" cake batter, Caramel semolina pudding with raisins, Gâteau Nantais, Pavlova, Nantes Tourton, ... See them all 361
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Celeriac in cream and mustard sauce, Breton leek and mushroom tart, Pain perdu, Sweet pancake rolls from Brittany, ... See them all 33
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