Apricot Custard Gratin

Apricot Custard Gratin

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  • Each serving
  • 120 cal
  • 4g fat (1.5g sat)
  • 110mg chol
  • 25mg sodium
  • 17g carb
  • 1g fiber
  • 3g protein


  • 2 egg yolks
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon ground cardamom
  • 3⁄4 cup whole milk
  • 4 ripe apricots or apriums, pitted and sliced
  • 2 tablespoons brown sugar


In a small bowl, whisk together yolks, honey, cornstarch, vanilla and cardamom until smooth. Heat milk in a heavy saucepan over medium heat until steaming. Gradually add hot milk to egg mixture, whisking until blended. Return mixture to the saucepan and cook over medium heat, whisking constantly, until slightly thickened, about 2 minutes. Strain and transfer to a 7- by-11-inch gratin dish or 4 individual gratin dishes. Refrigerate until chilled, about 1 hour.

Preheat broiler. Set a rack 4 to 6 inches beneath the heating element.

Toss sliced fruit in brown sugar and let rest 5 minutes. Arrange fruit slices over custard in one slightly overlapping layer. Broil fruit until lightly caramelized, about 5 minutes. Serve immediately.

Special notes:

You can prepare the custard up to 2 days in advance.

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