Here it is, the infamous Calvados and Apple Flan from Normandy!
On a recent trip to Normandy, we ate at La Ferme St Michel, and I had the most amazing Calvados and Apple Flan for dessert. It was tender, fruity and intensely fragrant, thanks to the Calvados Apple Brandy.
So of course, as soon as I was back in in my kitchen in Canada two weeks later, I couldn’t resist making one (and it certainly won’t be the last one I will be making this fall/winter)!
Being from Brittany, I grew up eating the “Far Breton”, which is the same eggy-buttery flan, but filled with dried prunes soaked in Armagnac. This Apple Flan from Normandy, also known as “Far Normand” is filled with apples soaked in Calvados. (If you’re not sure what Calvados is, or how it’s made, read my previous post about my visit to a Calvados distillery in Normandy).
It is one of the most popular desserts from Normandy. It is widely served in restaurants (usually with a drizzle of salted caramel on top) or sold by the wedge in almost every local bakery.
Some people like it buttery, rich and dense. And some people like it light and creamy. I think this version is situated perfectly in the middle. It has a firm base, capable of holding a generous amount of apples and a creamy top, with a slight caramelization on the edges.
This dessert is very simple to make, and quick too! The batter only requires one bowl and is similar to making a sweet crêpe batter. You might be surprised how “liquidy” the batter is, but it is actually normal (don’t expect to get a cake-like batter). And just like crêpe batter, it must rest in your fridge for at least 1 or 2 hours before baking it. (even better, prepare the batter the day before, and let it rest overnight in the fridge).
Soaking the apples in calvados really makes the dish. Calvados, being an apple brandy, compliments perfectly the tartness of the fresh apples and adds so much character to the batter (but without too much sweetness.). If you do not have calvados, another type of brandy, or rhum, would work nicely too (though, I think calvados is really the best match for this dish).
For those who really do not want any alcohol in this dish, you can replace the tablespoon of calvados with one teaspoon of vanilla extract.
I hope you enjoy this Normandy classic. It’s custardy, fruity and not too sweet. It is perfect freshly out of the oven for a gourmet weekend breakfast, or served as a comforting dessert (with a drizzle of caramel). It is also a great snack, cut up in big wedges.
If you try this recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
18 comments
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[…] Calvados and Apple Flan from Normandy […]
This apple flan is simply delicious, comforting and so effortless to make.
Your blog has fulfilled my francophilic longing for the real french cuisine and I am waiting for your book with impatience.
Thanks so much Margot. I think French flans are so underrated! They are so easy to make, and so delicious and comforting. I will have another delicious recipe for a traditional flan in my cookbook (from Brittany this time)!
Hi Audrey, This looks great! The measurements for the ingredients are in metric can you also put them in English, It would be faster for us, so I don’t have to look up each measurement, Thank You, Nannette
Hi Nannette. The US measurements have been added, I hope you enjoy this recipe!
Hi Audrey. I have a question about calvados in this recipe. The ingredients lists 1 tablespoon of calvados, while instructions tells that calvados goes into the batter and that you also toss apples in calvados. Does that one tablespoon cover just the amount that goes into the batter or both uses?
Thanks.
Yes the recipe was unclear – I just edited it, sorry. It is 1 tbsp for the batter and 1 tbsp for the apples (so 2 tbsp in total). Thanks for noticing it!
Thank you Audrey. I am just now making the batter, and I noticed that there is no fat in it, like melted butter that usually goes into crepe batter. That is not an omission, isn’t it?
Hi Sara, no this isn’t an omission, there isn’t any butter or fat in the batter. Happy baking!
Thanks Audrey for the prompt response and a lovely recipe. The flan was success!!
Amazing, thank you!
Just a note that your preamble indicates the batter should be refrigerated for a few hours or overnight, but the printed version has the batter going direct to oven with apples. Pointing this out just because I (and I suspect others) print out recipes to take to the kitchen and don’t go back to the website.
Hello Anne. Yes, you are correct, thank you for noticing! I have made the edit. I have been wanting to make again this flan for a few weeks, and now I am definitely craving it!
I cooked this for close to 2 hours and it was still a bit runny.
Oh no, something is defintely off. Baking sometimes means giving or taking 5-10min, but we’re talking a full hour and twenty minutes here. I’m not sure what could have happened, but for starters, did you use all-purpose flour or a substitute?
Flan is not “dry” by any means, it is defintely meant to be on the moist/custardy side, but not runny. I’d really like to help you find out what might have happened.
Hi Audrey! I had two Granny Smith apples and almost a full bottle of Calvados (Boulard Calvados Pays d’Auge), so what do you do? You halve the recipe and hope for the best. Well, it was…interesting. I could’ve added more sugar, I tend to cut back on what the recipe says and the baking time was problematic: do I halve the time? I did. But, in fact, I could’ve left it in the oven for the other 20 minutes because at 350 degrees my oven doesn’t keep turning on like it does at 400 and 450, and thus the chance of a burnt offering was negligible. When I brought the flan out of the oven, it was nicely “golden” on top but the bottom was well, wet, and I don’t know if it was because I didn’t leave it in the oven long enough or said bottom is just soft and floppy because of the apple lining. I will give it another shot once a foursome becomes available. After all, that Calvados is not going to consume itself!
Hello, Patricia! Well, I’ll start by being completely honest in saying that I’ve never made half a recipe of this Flan. So kudos on the courage! I think this all comes down to a matter of time. Halving the time when you halve the recipe (for baked items) almost never seems to work out for me. It’s a serious challenge with no “true” answer. My best guess if/when I do make a smaller scale recipe, is to bake for 3/4 of the time indicated, and then keep a very watchful eye from there.
I am more than confident that with the full scale recipe, it will bake just as it should. That is of course so long as your oven is in proper working order. It might seem “strange” but sometimes ovens don’t work as they should at certain temperatures. If you’re questioning it, use an oven safe thermometer and test to see if your oven is holding 350 degrees. It likely is, but always good to double check before going in on a recipe.
Good luck!