Servings: six.
The creamy topping for this gratin is much more user-friendly than the traditional sabayon.
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!
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review