Apricot season is open!

apricot custard

What can be better than seasonal fruits… I made an apricot custard. So easy, delicious and light dessert. You gonna love it!

Apricot custard: 

  • 6 medium apricots
  • 3 eggs room temperature 
  • 1 cup heavy cream
  • 1/3 cup sugar plus 2 tbsp
  • 1/2 cup flour
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar 
  • pinch of salt
  • 1 tsp butter
  • 9.5″ pie pan

Preheat your oven to 375F and put  pie pan over there. (you need it to be hot). Wash and dry apricots, divine them into halves and sprinkle with 2 tbsp of sugar, set aside.  Separate the egg withes from yolks. Add to the yolks heavy cream, flour, vanilla and remaining sugar, mix well(do not over mix it, about 2 min). In another bowl, whisk the egg whites, cream of tartar and salt until thick foam.  Add cream and yolks mixture to the egg withes, fold it carefully.  Remove the pie pan from the oven and brush with 1 tsp of butter.Put apricots on the bottom of pan flat side down and fill with custard . Bake on 375F for 30-35 min until brown on top. Cool it down before serve, dust with confection sugar and vu-a-la! Enjoy… 

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