| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 450 |
ml |
Milk; ( 3/4 pint) |
| 1 |
|
142 millilit single cream; (5floz) |
| 3 |
md |
Eggs |
| 2 |
tb |
Caster sugar |
|
|
Few drops vanilla essence |
| 2 |
tb |
Apricot jam |
| 4 |
|
Fresh apricots or 2 peaches sliced |
| 1 |
|
142 millilit extra thick double cream; (5floz) |
| 1 |
tb |
Toasted flaked almonds |
INSTRUCTIONS
Heat the milk in a pan, until hand hot. Pour in the single cream.
Whisk together the eggs, sugar and vanilla essence then slowly whisk
in the milk and cream mixture.
Strain into 4-6 ramekin dishes and place in a roasting pan filled with
2.5cm (1 inch) hot water.
Bake in a preheated oven 160 °C, 325 °F, Gas Mark 3 for 40 minutes.
Allow to cool.
Spread the jam carefully over the baked custards then arrange the
fruit on top.
Spread over the extra thick double cream and sprinkle with toasted
flaked almonds before serving.
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