Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. Guillouet-Huard likes to use it to underscore the flavor of sweet cooking apples. You can't taste the alcohol in this light custard, just the calvados's deep caramel notes.
- 8 tbsp. unsalted butter, plus more for greasing
- 3 lb. sweet-tart apples, such as Gala, Fuji, or Empire, peeled, cored, and cut into 1/2-inch cubes
- 1 cup plus 2 tbsp. sugar
- 2 tbsp. fresh lemon juice
- 1⁄4 cup calvados
- 8 large eggs
- Whipped cream, for serving