FranceCalvados-Flambéed Camembert
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 8 servings
- Preparation
- Variable
- Difficulty
- Intermediate
A theatrical Normandy classic: melted Camembert, warm apple brandy flames and the sweetness of pan-fried apples, finished in front of the guests.
Ingredients
- 4 × 250 g ripe Camembert cheeses (half a cheese per serving)
- 120 ml Calvados, for flambéing
- 4 apples, cut into wedges and pan-fried
- 80 g salted butter, for cooking
- 800 g country bread, toasted
- Fine salt and fleur de sel, as needed
- White pepper, freshly ground, as needed
Preparation
- 1
Score the tops of the Camemberts and bake them for 12 minutes at 180°C (355°F) until soft and melted inside.
- 2
Warm the Calvados, pour it over the cheeses, and carefully flambé in front of the guests.
- 3
Serve immediately with butter-fried apple wedges and toasted country bread.
Plating
Serve each Camembert in a small casserole dish or baking dish once the flames have extinguished, accompanied by a serving spoon.
Serving suggestion — Keep all flammable materials away from the cooking area and flambé only on a clear, heat-resistant surface. Warm the Calvados before igniting to ensure a safe and even flambé.
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