Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 4grams unsalted butter (for greasing)
- 250grams ripe apricots, halved and pitted, or 400g can apricot halves, drained (or 400g can apricot halves, drained)
- 2 egg (save 1 egg yolk)
- 25grams plain flour, sifted
- 50grams caster sugar
- 2/3 cup double cream
- 1/4teaspoons vanilla extract
- 1/2 cup thick cream (to serve)
Description
Canned apricots taste just fine in this French favourite, when fresh are out of season.
Method
Step 1 of 3
Preheat the oven to 200°C (Gas 6). Lightly grease a baking dish that is big enough to fit the apricots in a single layer. Place the apricots in a single layer in the dish; there should be space between them.
Step 2 of 3
In a bowl, whisk together the egg, egg yolk, and the flour. Whisk in the caster sugar. Finally add the cream and vanilla extract and whisk thoroughly to form a smooth custard.
Step 3 of 3
Pour the custard around the apricots, so the tops are just visible. Bake on the top shelf of the oven for 35 minutes, until puffed up and lightly golden brown in places. Remove and leave to cool for at least 15 minutes before eating. It is best served warm with thick cream or crème fraîche.
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