08Puddings & Custards

Apricot Almond Baked Custard

Name: Apricot Almond Baked Custard
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 8 ripe apricots, halved and pitted; 2 cups whole milk; 1/2 cup heavy cream; 4 large eggs; 1/2 cup granulated sugar; 1 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 2 tablespoons sliced almonds; 1 tablespoon unsalted butter, softened, for the dish

A silky baked custard scented with almond and studded with soft apricot halves, the kind of quiet dessert that feels like a warm blanket. It sets in a water bath so the texture stays trembling-smooth instead of rubbery.

EasyDifficulty15 minPrep40 minCook6 servingsServings310Calories

Steps

Heat the oven to 325°F (165°C) and butter a 9-inch round ceramic baking dish.
Warm the milk and cream in a saucepan over medium-low heat until steaming but not boiling, about 4 minutes.
Whisk the eggs, sugar, almond extract, vanilla and salt in a bowl until smooth but not frothy.
Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly so the eggs do not curdle.
Arrange the apricot halves cut-side up in the buttered dish and pour the custard over them.
Set the dish in a roasting pan and pour hot water into the pan to come halfway up the sides.
Bake for 35 to 40 minutes, until the custard is set at the edges but still jiggles slightly in the center.
Scatter the sliced almonds over the top for the last 8 minutes of baking, then cool to room temperature before serving.