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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 450 ml Lowfat milk, ( 3/4 pint)
- 1 x 142 millilit single cream, (5floz)
- 3 med Large eggs
- 2 Tbsp. Caster sugar Few drops vanilla essence
- 2 Tbsp. Apricot jam
- 4 x Fresh apricots or possibly 2 peaches sliced
- 1 x 142 millilit extra thick double cream, (5floz)
- 1 Tbsp. Toasted flaked almonds
Method
- Heat the lowfat milk in a pan, till hand warm.
- Pour in the single cream.
- Whisk together the Large eggs, sugar and vanilla essence then slowly whisk in the lowfat milk and cream mix.
- Strain into 4-6 ramekin dishes and place in a roasting pan filled with 2.5cm (1 inch) warm water.
- Bake in a preheated oven 160 C, 325 F, Gas Mark 3 for 40 min.
- Allow to cold.
- 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.
