Apricot Creme Chantilly Recipe

• 450 ml Lowfat milk, ( 3/4 pint)
• 1 x 142 millilit single cream, (5floz)
• 3 med Large eggs
• 2 Tbsp. Caster sugar Few drops vanilla essence
• 2 Tbsp. Apricot jam
• 4 x Fresh apricots or possibly 2 peaches sliced
• 1 x 142 millilit extra thick double cream, (5floz)
• 1 Tbsp. Toasted flaked almonds

1. Heat the lowfat milk in a pan, till hand warm.
2. Pour in the single cream.
3. Whisk together the Large eggs, sugar and vanilla essence then slowly whisk in the lowfat milk and cream mix.
4. Strain into 4-6 ramekin dishes and place in a roasting pan filled with 2.5cm (1 inch) warm water.
5. Bake in a preheated oven 160 C, 325 F, Gas Mark 3 for 40 min.
6. Allow to cold.
7. Spread the jam carefully over the baked custards then arrange the fruit on top.
8. Spread over the extra thick double cream and sprinkle with toasted flaked almonds before serving.

milk, cream, eggs, caster sugar, apricot jam, fresh apricots, cream, almonds

Taken from cookeatshare.com/recipes/apricot-creme-chantilly-68779 (may not work)