1,424 easy and fully explained recipes, with 33,930 photos and 78 videos

Norman flambéed apples

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

50K 5 4

Last modified on: December 30^th 2019

Keywords for this recipe:

For 12 people, you will need:

1 2 kgs apple
2 100 g Clarified butter
3 160 g caster sugar
4 8 tablespoons Calvados (apple liqueur)
5 600 g Real custard sauce (crème anglaise)
Total weight: 2,980 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Peel 2 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 100 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 160 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 8 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
3,629 Kcal or 15,194 Kj	43 gr	478 gr	138 gr
134 %	12 %	33 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
122 Kcal or 511 Kj	1 gr	16 gr	5 gr
5 %	<1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
302 Kcal or 1,264 Kj	4 gr	40 gr	12 gr
11 %	1 %	3 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 12 people : 9.64 £
Per person : 0.80 £

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: You can check-out other recipes which use it, like for example: Tyrolean apple crumble, Invisible apple cake, Caramelized apple and walnut cake, Tart Tatin, Toffee apple upside-down cake, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Individual charlottes with morello cherries, Apple Tatin Terrine, Rice pudding (riz au lait), Pistachio panna cotta with custard, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Fresh mint ice-cream, Peach and verbena feuilleté, Little caramelized peach tarts, Breton apple and rhubarb tart , ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Nanou's red cabbage salad, Spring veal sauté , Roast beef "like they do it in Santa Fe", Rolled chestnut and apple brioche, ... All

Other recipes you may also like

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
438K 63.3 2 hours 45 min. January 19^th 2011

Pickled gherkins

Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
755K 73.1 4 hours 36 min. August 21^th 2013

Cauliflower tabouleh

In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
117K4.1 1 hour 38 min. April 22^th 2012

Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
45K 24 15 hours 52 min. September 12^th 2018

Rice pudding (riz au lait)

My personal version of this classic family recipe.
385K5 38 min. December 18^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.