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Yield
10 servings

How to Make It

Step 1

Place apricots and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Drain well.

Step 2

Place apricots in container of an electric blender; process until smooth. Return apricot puree to saucepan. Stir in 3/4 cup sugar and 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Cool to room temperature. Chill thoroughly.

Step 3

Combine remaining sugar and corn starch in a heavy saucepan, stirring well. Stir in cold milk. Gradually add scalded milk, stirring constantly.

Step 4

Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot milk mixture into egg yolks; add to remaining hot milk mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Remove from heat. Cool to room temperature. Stir in flavorings.

Step 5

Beat egg whites (at room temperature) until soft peaks form. Fold into custard mixture. Chill thoroughly.

Step 6

Beat whipping cream until soft peaks form. Fold into custard mixture.

Step 7

Line bottom and sides of a lightly greased glass 2-quart soufflé or serving dish with split ladyfingers. Spoon half of custard mixture into dish; top with a layer of ladyfingers. Spread apricot mixture over ladyfingers; top with another layer of ladyfingers. Spoon remaining custard mixture over ladyfingers. Top with remaining ladyfingers. Cover and refrigerate overnight.

Step 8

Top with sweetened whipped cream; sprinkle with grated orange rind. Spoon into individual serving dishes to serve.

Oxmoor House Homestyle Recipes

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