Apricot and Egg Custard

Generously butter a refrigerator-safe mold with butter or margarine and sprinkle it generously with sugar. Reserve

Cover the dried apricots with water in a small saucepan and cook them until they're soft

Drain, remove the pits, and chop them finely

(This should yield 1 cup.) Mix the apricots well with the sugar, vanilla extract, and chopped nuts or hazelnuts

Beat the egg whites until stiff and mix them carefully with the apricot mixture

Pour into the sugar-sprinkled mold and bake in a moderate oven (170°F) for 20 to 25 minutes, until lightly golden

Let cool and serve with whipped cream

Serve chilled.