Crème Villageoise (Village-Style Baked Cream)

Ingredients

• 150 grammes dry biscuits
• Kirsch and anisette (for soaking)
• Marmalade of fruits of the season
• 200 grammes caster sugar
• 8 eggs
• 4 egg yolks
• 1 litre milk

Instructions

1. Soak 150 grammes of dry biscuits with kirsch and anisette.
2. Arrange them in a deep dish in layers alternating with marmalade of seasonal fruit, such as pears or apples.
3. Work 200 grammes of caster sugar with 8 eggs and 4 yolks, then thin the mixture with a litre of milk.
4. Cover the whole with this composition.
5. Poach in a bain-marie in the oven.