" He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel.
He hands me a plate and fork, and pours me a glass of wine.
I take a bite. And my eyes snap open.
"Gateau de semoule?" I say in disbelief.
"Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it."
"I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious. "

― Stacey Ballis , Out to Lunch