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Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

53K 4/5 based on 5 reviews

Last modified on: December 30^th 2019

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For 6 people, you will need:

1 0 kg 4 g apple
2 ¼ cup Clarified butter
3 ½ cup caster sugar
4 4 tablespoons Calvados (apple liqueur)
5 1 ¹⁄₃ cup Real custard sauce (crème anglaise)

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	7 min.	38 min.

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Step by step recipe

Stage 1 - 15 min.

Peel 0 kg 4 g 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 ¼ cup 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 ½ cup 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.

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.

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.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,536 Kcal or 14,805 Kj	70 gr	344 gr	192 gr
177 %	27 %	32 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
237 Kcal or 992 Kj	5 gr	23 gr	13 gr
12 %	2 %	2 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
589 Kcal or 2,466 Kj	12 gr	57 gr	32 gr
29 %	4 %	5 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 6 people : 5.63 €
Per person : 0.94 €

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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: You can check-out other recipes which use it, like for example: Windfall apple jelly, Soft apple cookies, Caramelised apple pie, Apple charlotte with toasted brioche, Tyrolean apple crumble, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Sautéed pears with custard and orange syrup , Warm apple feuillantines, Bavaroise cream, European glass, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Confectioner's custard (Crème pâtissière, or French pastry cream), Piedmont pyramids, Lemon tart, Apricot blancmange, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Warm apple feuillantines, Pear and lime meringue pie, Fillets of sole meunière, Flambéd bananas , ... All

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