Apricot Custards
photo by PaulaG
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 (8 ounce) can unpeeled apricot halves, water packed or (8 ounce) can apricot halves in light syrup, drained
- 1 beaten eggs or 1/4 cup egg substitute
- 1⁄2 cup nonfat milk
- 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
- 1⁄4 teaspoon vanilla
- 1⁄8 teaspoon almond extract
- 1 dash cardamom
directions
- Slice 2 of the apricot halves for garnish and set aside.
- Chop the remaining apricots and drain on paper towels.
- Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them.
- Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk.
- Pour the egg mixture over the fruit, sprinkle with cardamom.
- Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch.
- Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean.
- Remove the cups from water, garnish with reserved fruit pieces and serve warm.
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Reviews
-
I searched high and low for apricots packed in juice and was never able to find them. Instead, prepared this dessert with sliced peaches. It was light, delicous and quite comforting. My one comment was that the custard surrounding the fruit was a little watery. When draining the fruit I would make it air a bit so as to reatin the creaminess of the custard.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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