Crème aux Pommes

Apple-Crumb Custard

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 large Jonathan apples, or 8 small
  • ¼ pound butter
  • 2


  1. Peel and core apples. Slice them into a saucepan with ¼ pound butter. Cook until tender. It makes no difference whether the apples fall apart or remain in slices.
  2. When apples are tender, add Cognac, Kirsch, sugar, rind, and spices. Mix and cool.
  3. Pour