• 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

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.