Servings: Makes 4 servings
Ingredients 4 large eggs , 3 whole and 1 separated2 cups half-and-half2/3 cup sugar1 teaspoon vanilla extract4 tablespoons apricot compote or jamPinch 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.