Apricots and Toasted Almond Creme Anglaise Custard

Apricot Jam and Toasted Almonds Make for a Great Custard Dessert Continuing along the theme of the last month about my stay at Julia Child’s house in the south of France, I thought I would take a spin from Jessica Soffer’s book, “Tomorrow There Will be Apricots” which is the current selection from the Cook the Books group. I took my inspiration from Julia’s “Mastering the Art” second cookbook, which she wrote with Simone Beck at their side by side homes where they developed and tested the recipes for that book. Until staying there, I hadn’t realized that she wrote... Read more →