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An underlayer of tartness anchors Art Smith's sweet, creamy vanilla custard with apricot compote. It will erase any memory of crème brûlée instantly!
Ingredients:
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
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.
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.
