Crème aux Pommes

Name: Crème aux Pommes (Apple Custard)
Cuisine: French
Ingredients: Butter and flour; 6 yolks; ½ teaspoon vanilla; ¼ cup whipping cream; 1 teaspoon lemon juice; ⅛ pound butter; ¼ teaspoon cinnamon; 3 tablespoons cornstarch; ⅛ teaspoon salt; 8 Jonathan apples, peeled and sliced; 2 tablespoons Kirsch; 1-¼ cups sugar; 2 eggs

Apple Custard

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

⅛ pound butter
8 Jonathan apples, peeled and sliced
⅛ teaspoon

Europe
France
Dessert
Vegetarian
Mediterranean
Auvergne

Method

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.
Mix together cornstarch, cinnamon, and sugar. Blend into apples. Stir-cook until thickened and so juices are transparent. Remove from heat.
With a whisk beat together eggs and yolks until t