Ingredients:
1 cup whole milk
1/4 cup heavy cream
1/4 cup packed brown sugar
1/3 cup granulated sugar
3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
Dash of salt
2/3 cup all-purpose flour
10 - 14 fresh apricots, halved and pitted
1/3 cup sliced almonds (optional)
Garnish:
Confectioners' sugar
Serve with (optional):
Sweetened freshly whipped cream
Instructions:
Preheat oven to 350 degrees F/180 degrees C. Butter a shallow 2-quart casserole or baking dish. Set aside.
Combine all ingredients, except for the apricots, in a large bowl. Whisk until well combined. Pour about a fourth of the mixture (custard) into the prepared baking dish and bake in preheated oven for 5 minutes. Remove from oven. Arrange apricot halves over cooked custard. Pour remaining custard batter over the apricots. Top with sliced almonds, if desired. Return to the oven and bake for 30 - 35 minutes until puffed. Remove from oven and let stand for about 5 - 10 minutes until set. Sprinkle with confectioners' sugar. Slice into wedges when ready to serve. Serve warm with sweet fresh whipped cream if desired.
Makes 6-8 servings.
Date: July 11, 2007