Pouding de Coings

Sometimes one comes upon a promising-looking recipe which, cooked, gives a disappointing result. This custard started that way. As a tart it was flabby and undistinguished but I felt that somewhere in the original recipe there was an attractive harmony of flavours that was worth pursuing. Of course, you may have more luck and you will be able to put the custard back in its pâté brisée case and triumph, but I prefer the filling on its own. The original recipe for a Bettelmann de co