Brunch

Apricot Custard is for Breakfast, Dessert.

Apricot Custard takes 20 minutes to prepare.

Apricot Custard takes 70 minutes to cook.

Apricot Custard makes 4 servings.

The ingredients for Apricot Custard are:

6 fresh apricots, pitted and cut up (no need to peel them)
A small amount of water- about 2 teaspoons
2 large fresh organic eggs (best flavor)
3/4 cup milk (I used whole local raw for best flavor)
1 to 1 1/2 T maple syrup
Good hefty sprinkling of cinnamon
Pinch nutmeg
Pinch grated orange rind

Here is how you make Apricot Custard:

Preheat oven to 350 degrees. Spray a small pretty baking dish (1qt) or 4 custard cups with nonstick spray, or lightly oil.Stew the apricots in a covered saucepan for about 5 minutes until soft. Mash them with a potato masher. Let them sit to cool.When cooled, whisk in eggs one at a time until thoroughly mixed. Add milk while whisking. Add maple syrup to taste - 1 T is enough if you like it a little tart. Add cinnamon and whisk to mix thoroughly. Pour into the baking dish or custard cups. Sprinkle the surface with a little nutmeg and orange rind. Put in a larger baking dish like a lasagne pan with an inch of water in it (a bain marie). Put it all in the oven and bake until set. For the baking dish it will take about 70 minutes. The custard cups will take less time. (I'll edit this with the correct time when I've tried the custard cups.)Let it sit to cool. Can be served warm or chilled.4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JILLINWONDER.

The nutritional information for Apricot Custard is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 111.7

• Total Fat: 4.3 g
• Cholesterol: 110.8 mg
• Sodium: 51.1 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.1 g
• Protein: 5.3 g

The dietary needs meet for Apricot Custard is Vegetarian