Apricot Flaugnarde (Print Version)
Delicate French custard dessert with fresh apricots, enhanced with rye whiskey and vanilla, finished with powdered sugar.
# Ingredients:
01 -
7 apricots, halved and pits removed
02 -
3/4 cup whole milk
03 -
1/4 cup heavy cream
04 -
1/4 teaspoon pure vanilla extract
05 -
3 tablespoons rye whiskey
06 -
3 large eggs
07 -
1/2 cup sugar
08 -
1/2 cup all-purpose flour
09 -
1/4 teaspoon salt
10 -
Powdered sugar, for dusting
# Steps to Follow:
01 -
Butter a 10-inch round quiche dish or pie plate.
02 -
Preheat the oven to 375 degrees Fahrenheit.
03 -
Place the apricot halves in a circular pattern in the buttered baking dish and set aside.
04 -
In a medium mixing bowl, whisk together the milk, heavy cream, vanilla extract, rye whiskey, and eggs.
05 -
Add the salt and flour to the mixture and whisk until smooth, ensuring there are no lumps.
06 -
Gently pour the batter around the apricot halves in the baking dish.
07 -
Place the baking dish in the oven and bake for 30-35 minutes, or until the flaugnarde is puffed and lightly golden on the edges.
08 -
Cool the flaugnarde to room temperature, then dust with powdered sugar before serving.