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.
69 K 4/5 (5 reviews)
40 min.
Easy
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
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 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, Ramekins with almonds, apples and lemon, Apple macaronade, Apple and almond cake, 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: Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , Confit of quinces in Macvin, Pears and caramelised walnut samosas , Pears in red wine with blackcurrant , ... See them all 13
Caster sugar
Like these other recipes: Pear compote , Panna cotta, Tarte Normande, Mascarpone fondant with two lemons, Chocolate rolls (petits pains), ... See them all 361
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Fillets of sole meunière, Bistro-style beetroot salad, Fillets of sole meunière, Nanou's red cabbage salad, ... See them all 33
Other recipes you may also like
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce. April 8th 2023235 K4 1 hour 4 min.
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto. December 30th 2019115 K3.9 60 min.
"Day After Pork Belly" Soup
If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils. This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it. November 15th 201567 K4.1 35 min.
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon. January 24th 201695 K4.1 55 min.
Salad paysanne
This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs. October 21th 202053 K1.5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.