Normandy Pudding slumps from soufflé to clafoutis, stays good.
It is once again apple season, and Steve has been bringing home several pounds of the fruit each time he goes to the market. While he’s happy to eat them out of hand, Michelle has been enjoying the chance to make tarte Tatin, apple crisp, clafoutis and other good desserts. Searching for something newish, she returned to Camille Glenn’s The Fine Art of Delectable Desserts, a 1980s-era philanthropic project from the legendary Louisville chef, teacher and author we’ve mentioned before. This […]
Categories: Apples, Cooking, Custards & Puddings, Desserts & Sweets, Food, Fruit Desserts, Old cookbooks, Recipes