Ingredients
custard
400 ml milk 350 ml double cream1 teaspoon vanilla6 egg yolks70 grams sugar
Poached apricots
500 ml moscato or white wine2 tablespoons honey6 or 8 ripe apricots, halved and stoned
almonds
60 grams almonds sliced lengthways in half1 teaspoon sugar1/2 tsp salt
Method
Preheat the oven 160° (325 F)To make the custard pour the milk and cream into a pan and add the vanilla.Simmer gently for 5 minutes, then remove from the heat. Beat together the egg yolks and sugar in a large bowl.Very slowly pour the warmed milk and cream into the eggs, whisking constantly. Return the mix to the pan and place over a low heat,stirring constantly with a wooden spoon for 5 minutes, until thickened.Pour this mix into a 1 litre overproof dish that is at least 5 cm deep. Fold an old tea towell in half and place one of the bottom of a large roasting tin that will easily fit your overproof dish. Sit the custard dish on top of the tea towell and pour the water from a boiling kettle around the sides of the dish to make a bain marie- you want the water to come halfway up the sides. Very carefully take to the ovan and bake for 40 minutes or until set into the middle- you want a little custard to cling to it.Remove the dish from the bain marie and let cool.
Combine the wine and honet in a saucepan and place over a lowheat until honey dissolves. Add the apricots and make sure they are fully submerged. Simmer for about 4 mintes until they are just tender.Transfer the apricots to a dish,then return the liquid to a medium heat and boil until reduced by half.To make the almonds melt the butter in a small frying pan over a medium heat. When it just begin to bubble,add the almonds and sti, moving them constantly for 5 minutes until they begin to turn golden. Take oof the heat and toss with the sugar and salt. Leave to cool for 5 minutes. Serve the apricots with a spoonful of custard and a sprinkling of almonds.Print recipe
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
