The creamy topping for this gratin is much more user-friendly than the traditional sabayon.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make the pastry cream (without the whipped cream) up to one day ahead, and keep covered in the refrigerator. Before whipping the heavy cream to fold in, bring the pastry cream back to room temperature and stir until smooth.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?