1/2 cup dried apricot
6 egg yolks passed through a sieve
2 cups milk
1 tablespoon vanilla extract
1/2 cup dried apricot chopped
For the meringue topping
4 large egg whites
2 eggs
1/2 cup all-purpose flour
6 tablespoons cornstarch
1 teaspoon baking powder
1/2 cup dried apricot
6 egg yolks passed through a sieve
2 cups milk
1 tablespoon vanilla extract
1/2 cup dried apricot chopped
For the meringue topping
4 large egg whites
2 eggs
1/2 cup all-purpose flour
6 tablespoons cornstarch
1 teaspoon baking powder
Beat the butter with the egg yolks until smooth
Heat the milk over low heat
When it starts to simmer, add a little of the beaten egg yolks and whisk in
Mixture carefully and add to the hot milk
Return to low heat, stirring constantly, until slightly thickened
Do not let it boil
Remove from heat and stir in vanilla extract
Pour into a 26 cm diameter refrigerator dish, allow to cool, and top with dried apricot
Prepare the meringue topping: beat egg whites and eggs together with butter, doubling in volume
Gradually add sifted flour and baking powder and mix delicately
Spread over the apricot
Place in a moderate oven (180°C), preheated, in a water bath for about 45 minutes, or until golden brown
Allow to cool and refrigerate until serving time, so the cream becomes more consistent
Serves 12.
