Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
74 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 Strudel, Apple and almond cake, Apple macaronade, Apple charlotte with toasted brioche, Caramelised apple custards, ... See them all 60
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Individual charlottes with morello cherries, European glass, Caramel semolina pudding with raisins, Pears and caramelised walnut samosas , ... See them all 13
Caster sugar
Like these other recipes: Nougat, Clementine confectioner's custard, Apricot jam with vanilla, Pavlova, Flaked almond tart, ... See them all 366
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Sautéed pears with custard and orange syrup , Pear and lime meringue pie, Flambéd bananas , Roast beef "like they do it in Santa Fe", ... See them all 33
Other recipes you may also like
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven. June 19th 2011149 K4.3 1 hour 20 min.
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup. September 6th 2012244 K3 1 hour 50 min.
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla. July 13th 2022134 K 24.3 50 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.