Les Tartouillats

In the Auxerrois dialect ‘tartouiller’ means ‘to mix well’. In the old days, cabbage leaves served as moulds for this rich custard and fruit mixture, but to avoid leaks I play safe and set the cabbage leaves inside ramekins. In autumn, cherries can be replaced with pears, which are good served with Sauce aux Abricots (Apricot jam sauce).