Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
Posted: Sat Nov 27, 2010 2:24 am Post subject:
The recipe looks very interesting, if a bit daunting. (The hardest looking part-- to me is making the tuiles, which involves melting sugar-- twice). We, however, could not presently make this in North America, unless I live in a culinary wasteland, because I have never found any custard apples (we call them cherimoyas) that were not already rotten, or did not rot before ripening. I don't know about Europe, and what can be gotten there.
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