Comments on: French Apple Custard Cake

By: Marc Kerner

Marc Kerner — Sat, 05 Apr 2025 01:07:10 +0000

In reply to Simon Davis. Simon, absolutely!! We keep a Calvados on hand for after dinner. It is superb and takes the Evening to an enjoyable Finish!

By: yt5s official

yt5s official — Mon, 13 Jan 2025 04:40:51 +0000

This French Apple Custard Cake looks absolutely delightful! I love how you’ve combined the comforting flavors of apples with a creamy custard. Can’t wait to try this recipe for my next gathering — it’s sure to impress! Thanks for sharing such a beautiful dessert!

By: Audra

Audra — Tue, 19 Nov 2024 21:52:45 +0000

In reply to AB. Hi! You can serve it cold or room temperature, but yes when it fully cools, cover it and chill in the fridge.

By: AB

AB — Tue, 19 Nov 2024 18:48:55 +0000

If I prepare this the night before an event, should I simply store this in the refrigerator overnight after cooling and then set out for a few hours before the brunch?

By: Leslie W.

Leslie W. — Sun, 06 Oct 2024 02:48:03 +0000

I enjoyed this recipe. However, I’m curious as to what changes you made from the original recipe in The America’s Test Kitchen Cooking School Cookbook?

By: Columba

Columba — Mon, 01 Apr 2024 23:27:41 +0000

In reply to Wen hua. Is it leaking out the bottom? You might have a warped pan or a pan that otherwise isn’t sealing well. Line with foil, spray with baking spray, maybe put a parchment round in the bottom for good measure.

By: Columba

Columba — Mon, 01 Apr 2024 23:24:48 +0000

In reply to Audrey Batiuk. A pound and a half of prepped apples comes to about four and a half cups, but this is the one part of the recipe that doesn’t have to be precise.