John Myers
Ingredients for 4 servings:
- 1 vanilla pod(s)
- 300 ml cream
- 3 egg yolks
- 3 tbsp sugar
- 1 tbsp apricot liqueur
- 250 g apricot(s)
- 60 g brown sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
French dessert
Split the vanilla pod lengthwise and scrape out the seeds. Simmer with the cream for about 3 minutes. Remove from the heat and let cool for about 30 minutes. Then remove the vanilla pod. Preheat the oven to 140°C. Beat the egg yolks and sugar in a hot water bath until creamy. Slowly pour in the warm vanilla cream, add the apricot liqueur, and beat everything until thick. Divide the cream evenly between 4 baking dishes. Wash and pit the apricots, cut them into wedges, and place them on top of the cream. Place the dishes in a water bath. Place the cream in the hot oven and let it set for about 45 minutes. Just before serving, sprinkle thinly with brown sugar and let it caramelize under the very hot oven grill. Serve immediately.
Facebook Comments