ingredients

400 g not too ripe apricots
1 tbsp. to s. shaved vanilla sugar
40 g Tapered almonds
75 cl of milk
4 big eggs
80 g 1 tbsp. to s. sugar
50 g of Maïzena
Butter sugar for the mold

Equipment

1 saucepan
1 fine strainer
1 big mold of 1,4 l or 6 small of 25 cl
1 hand whip

Steps

Step 1

Prepare the cream : beat 80 g sugar, vanilla sugar and eggs in the pan. When the mixture has turned pale, add the cornstarch through the colander, whip. Break gradually with the milk while turning. Heat over medium heat, turning constantly until you get a thick cream.

2nd step

Assemble, cook : Preheat the oven to 190 ° C (item 5). Butter, sugar the mussels. Wash, dry, cut in 2, stone the apricots, cut the halves in 2. Pour the cream in the mold by regularly mixing the pieces of apricots. Dust the surface with 1 tbsp. sugar. Put in approx. 30 min: the top must be golden.

Step 3

Finish : blanch almonds over medium heat in a frying pan without fat. Pour hot on the cream. Enjoy tepid or cold.

tips

Vanilla . The "vanilla sugar" is perfumed with natural vanilla. "Vanilla sugar" is based on synthetic vanillin obtained from clove extract, beet sugar residues, or even turmeric ...; its perfume is less rich and less fine. Choose vanilla sugar with the highest percentage of vanilla. We like it when it is reinforced with crushed vanilla which darkens its color.