This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.
Dec 13, 2003 posted by David Leite
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
- Quick Glance
- 45 M
- 3 H, 45 M