Apricot and Almond Custard
- 4 cups hot milk
- 8 eggs (well beaten) whites, separated from yolks
- 1/2 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 cup sugar (generous)
- 1 teaspoon lightly roasted and finely chopped blanched almonds
- 1 apricot half to each cup
Stir eggs in milk, add salt, nutmeg, sugar and some lemon and orange rind. Butter 10 custard cups wells, put finely chopped almonds on bottom, place apricot upside down on almonds, fill cups with egg mixture and place carefully in oven in pan with enough water to half cover the cups. Cover with buttered waxed paper so that custard will not brown too quickly, cook until done in medium oven. Serves 10.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min