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
In a large skillet, melt the butter over medium heat. Add two-thirds of the apples, 2⁄3 cup sugar, and the lemon juice, and cook, stirring occasionally, until apples caramelize and break down into a chunky applesauce, about 30 minutes. Remove the skillet from the heat, stir in the calvados and salt, and let cool completely.
Heat the oven to 325° and grease a 2-qt. oval baking dish with butter. In a large bowl, combine 1⁄3 cup sugar with the eggs and beat with a hand mixer on medium speed until the eggs are thickened and pale, about 3 to 4 minutes.
Scrape the beaten eggs into the cooked apples and fold gently until incorporated. Scrape the mixture into the prepared dish, scatter the remaining raw apples in the dish, and bake until the eggs are set and the apples are tender, about 35 minutes.
Heat the broiler. Remove the baking dish from the oven, sprinkle with the remaining 2 tablespoons sugar, and broil until the sugar caramelizes, about 2 minutes. Transfer the baking dish to a rack and let cool completely. Serve the terrine with whipped cream on the side.