1,612 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Norman flambéed apples

Name: Norman flambéed apples
Prep time: 31 min
Cook time: 7 min
Total time: 38 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg apple; 50 g clarified butter; 80 g caster sugar; 4 tablespoons Calvados (apple liqueur); 300 g real custard sauce (crème anglaise)

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

82 K 4/5 (5 reviews)497502

Duration

40 min.

Difficulty

Easy

Last modified on: October 29^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 35 min.

Cooking 7 min.

When should you start or finish this recipe?

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.

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	23 g RDI=9 %	12 g RDI=18 %	237 kcal RDI=12 %	993 kJ RDI=12 %
Per person	11 g RDI=18 %	57 g RDI=22 %	32 g RDI=44 %	588 kcal RDI=29 %	2,462 kJ RDI=29 %
Whole recipe	70 g RDI=108 %	344 g RDI=130 %	192 g RDI=263 %	3,528 kcal RDI=176 %	14,774 kJ RDI=176 %