Vanilla Custard
Created by Art Smith
Servings: Makes 4 servings
  • 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.