I tried to make Stone Cream of Tous Les Mois and it brought me right back to my childhood, when my grandma would make the most peculiar, yet comforting, desserts. I found the tous les mois — a vintage biscuit crumb mixture — to be the star of the show. It added a delightful, crumbly texture that I didn't expect, like a cross between a crisp and a trifle base. I was surprised at how well it bound with the milk to create a custard-like base, despite the simplicity of the recipe. This dessert is perfect for a comfort-seeker like me, who enjoys a bit of nostalgia in their kitchen adventures. It's a delightful mix of textures and flavors, with the sweet, spiced milk custard and the tangy preserve. The red-currant jelly strips on top added a lovely pop of color and a pleasant tartness. I served it to my family after dinner, and it was a hit. I'll definitely be making this again when I'm in the mood for a cozy, old-fashioned treat.