A stunning and quite delicious dinner party dessert, Pommes Normandes (pohm nor-mahnd) is an apple custard flavoured with Calvados and set in a caramel-lined mould. Serve it with whipped cream.fl. oz. Caramel, hot
1 lb. cooking apples, peeled, cored and sliced
2 teaspoon ground allspice
½ teaspoon ground cloves
2 oz. castor sugar
2 fl. oz. Calvados
1 oz. butter eggs
1 egg white, lightly beaten
Warm a ½ pint mould in hot water. Dry the mould thoroughly then pour in the caramel, tilting and rotating the mould so that the insides are evenly coated. Set the mould aside while you prepare the apples.
In a large, heavy saucepan, combine the apples, allspice and cloves together. Cover the pan, place it over low heat and cook for 20 to 25 minutes, or until the apples are very soft. Remove the pan from the heat and set aside.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Puree the apples with a fork, then return the pan, uncovered, to the heat and cook for 10 to 15 minutes longer or until the puree is dry and stiff.
Remove the pan from the heat and beat in the sugar, Calvados, butter and eggs. Fold in the egg white and pour the mixture into the caramel-lined mould. Cover the mould with aluminium foil and put it in a bain-marie, or baking tin, three- quarters filled with boiling water.
Place the bain-marie, or baking tin, in the oven and cook the mixture for 1 to 1 ½ hours or until it is set and firm.
Remove the mould from the oven and set aside for 15 minutes to allow the mixture to cool slightly.
If you are serving it warm, turn it out on to a serving dish. It should slide out easily.
If you are serving it cold, chill the mould in the refrigerator until just before serving. Remove the mould from the refrigerator and quickly dip the bottom in hot water. Run a sharp knife around the edge of the mould. Place a serving dish, inverted, over the top of the mould and, holding them firmly together, reverse the two. The pudding should slide easily out of the mould.
Serve the pudding immediately.