Easiest Way to Cook Delicious Baked apricot vanilla custard

Baked apricot vanilla custard. The sweet and sour apricots and the smooth vanilla filling in combination with a buttery and crunchy pie crust make this Apricot Vanilla Tarte divine! I am excited to get back to baking and blogging more again. It's been quite here lately but you know… life happens and if you don't make a point to.

It is easy to make and fail proof. Just sprinkle a little powdered sugar and serve. It is an eggy dessert and vanilla bean and the best quality eggs you can find makes a great deal of difference. You can have Baked apricot vanilla custard using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Baked apricot vanilla custard

1. You need 6 of fresh or 12 dried apricots.
2. You need 150 g of caster sugar.
3. You need 2 strips of lemon zest.
4. Prepare 425 ml of single, whipping or double cream.
5. It's 1 of vanilla pod.
6. It's 4 of egg yolks.

Orange and lemon zests are a great addition as well. Apricots, with their naturally rich flavour and texture get all the more enjoyable after a simple process of deseeding and stewing. Walnuts make a great garnish for the Stewed Apricots with Vanilla Custard as their mild saltiness highlights the flavours of this dessert very well. Inspired by her time in Egypt, Nici prepares Baked Apricot Custards a delicious dessert.

Baked apricot vanilla custard step by step

1. Oven 150c. Skin, quarter and destone apricots or chop dried ones roughly..
2. Sugar and 300ml water in a pan stir til dissolved. Add apricots and lemon, poach until tender..
3. Add fruit to individual ramekins, boil down rest of syrup and add half to ramekins..
4. Make custard: bring cream and vanilla into a pan and slowly bring to boil, stirring frequently. Turn off head, cover and leave 20-30min..
5. Beat egg yolks with reserved syrup. Gradually beat in cream mix. Strain over apricots..
6. Stand ramekins in roasting tin and pour hot water until halfway up. Bake 40-50min until just set..

Apricots play the starring role in this sun-drenched dessert. Split the vanilla pod in half and tuck in among the fruit. Combine all ingredients in food processor and pulse until resembles peas. Place Pauls Double Thick Vanilla Custard and almond meal in a bowl and stir to combine. In a mixer bowl, put together softened butter, confectioners sugar, cocoa powder, cream, vanilla and honey, and beat well in a stand mixer using paddle attachment at medium speed until smooth.