recipes from the escobosa kitchens


A custardy, rich, rustic French dessert you can make with dark cherries, apples, raspberries, plums, and even pluots. Just make sure to use the ripest fruit you can find.

Source: Eric Ripert


Ingredients for about 6 people

  • 1 tablespoon butter
  • ¼ cup sugar + more for ramekin
  • 1 large egg
  • 6 tablespoons half and half
  • 1 teaspoon vanilla extract
  • 3 tablespoons all purpose flour
  • 1 cup fresh raspberries, plums, cherries or apples


  1. Heat oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
  2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
  3. Add the all purpose flour and whisk very well.
  4. Divide the fruit into the ramekins and pour the batter over the fruit.
  5. Bake for 8 - 10 minutes until golden brown and the middle is set.