An underlayer of tartness anchors Art Smith's sweet, creamy vanilla custard with apricot compote. It will erase any memory of crème brûlée instantly!
Servings: Makes 4 servings
Ingredients
  • 4 large eggs , 3 whole and 1 separated
  • 2 cups half-and-half
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons apricot compote or jam
  • Pinch of freshly grated nutmeg
    • Directions
    In a large pot with a steaming basket insert, bring 2 cups of water to a boil.

    In a small bowl, whisk together whole eggs, separated egg yolk, half-and-half, sugar, and vanilla.

    In each of 4 ramekins (or small bowls), place 1 Tablespoon apricot compote. Cover with egg custard and sprinkle with nutmeg. Place ramekins in steaming basket and steam until firm, about 10 minutes. Remove and cool slightly before serving.
    From the March 2005 issue of O, The Oprah Magazine

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