Crème aux Pommes

Apple Custard

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • 8 Jonathan apples, peeled and sliced
  • teaspoon


  1. Melt butter in saucepan. Add apples and salt. Cover and simmer until apples are soft and done. Grind through a food mill and into a bowl. Put back into saucepan.
  2. Mix together cornstarch, cinnamon, and sugar. Blend into apples. Stir-cook until thickened and so juices are transparent. Remove from heat.
  3. With a whisk beat together eggs and yolks until t