Prepare the confectioner╒s custard: work the egg yolks, sugar and flour thorougly.
Mix with hot milk. Pour in a saucepan and cook gently to thicken. Flavor with a tablespoon of rum. Pour into an oven dish. Pit the apricots. Prepare a syrup by boiling the water with the sugar lumps. When the sugar has dissolved, poach the apricots in the syrup for 3 minutes. Strain them. Cook the syrup to reduce it to half its volume. Arrange the apricots, rounded side up, over the custard. Sprinkle with chopped almonds and the reduced syrup, cook quickly under the oven grill, then spray with rum and light. Serve immediately.
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2 cups milk
3 egg yolks
1 1/4 oz flour
3/4 cup sugar
1 1/2 lbs apricots
1 cup water
2/5 cup rum
3 1/2 oz sugar lumps
1 3/4 oz chopped almonds
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20
mn
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10
mn
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You can replace rum with an alcohol of your choice.
