Baked Apple Curds

Brouillade aux Pommes

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Serve hot, tepid, or cold, with or without heavy cream.


  • 1 pound apples, peeled, quartered, cored, sliced
  • Small pinch salt
  • ¼ cup sugar (plus 2 tablespoons for sprinkling later)
  • 3 eggs


    Sprinkle the sliced apples with the sugar, tossing well, and leave, covered, overnight. Beat the eggs and the salt lightly, as for an omelet, and gently stir in the apples. Heat the butter in a heavy frying pan until bubbling, pour in the mixture, and, a few seconds later, transfer to a medium (350°) oven. Stir every 10 or 15 minutes, turning the mixture over in spoonfuls, chopping it with the side of the spoon, and smoothing the surface with the back of the spoon. Count 1 hour in all and, after 45 minutes, sprinkle with 2 tablespoons sugar, turn the oven higher, and if, after 15 minutes, the surface is not sufficiently caramelized, pass for a few seconds beneath a hot broiler.