This is a simple dessert that makes use of the luscious apricots I found at the farmer's market, along with the eggs I got there. I had some cream left over from the fresh tomato soup I made earlier this week, so I used it, but I have made this before using only skim milk and it was tasty.
Apricot Custard
7 fresh apricots, chop 6 and slice 1, reserving the slices
1/2 c. cream (or you can use 1 1/2 c. skim milk and skip the cream)
1 c. skim milk
3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 T. cane sugar
cinnamon
Preheat oven to 350. Place 6 custard cups into a 9-13 pan. Place 1 chopped apricot into each cup.
Combine cream, milk, eggs and extracts and beat well. Stir in sugar. Divide among custard cups. Sprinkle with cinnamon.
Fill pan with hot water up to the level of the custard in the cups. Place in oven, bake 40-45 min. till a knife inserted in custard comes out clean. Remove cups from water and garnish with reserved apricot slices. Serve warm or chilled.
