serves
6-8
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
This is a variation from the south of France, where the apricots and cherries are so delicious.
Ingredients
- Softened butter, for greasing
- 400 ml luke-warm milk
- 100 ml thin cream
- ½ vanilla bean, halved lengthwise and seeds scraped
- 5 large eggs
- 100 g caster sugar
- 80 g plain flour, sifted
- 25 ml Cointreau
- 4 large ripe apricots, washed and quartered
- 16 cherries, washed
- Icing sugar, for dusting
Resting time: 1 hour
Cooling time: 45 minutes
Instructions
Preheat the oven to 170°C. Butter the insides of a 25 cm porcelain, glass or metal mould and dust with the extra sugar.
Place the milk, cream and vanilla bean seeds in a saucepan and stir over medium heat just until luke-warm. Do not boil.
Using a hand-held whisk, beat the eggs and sugar together until well combined. Add the flour and warm milk mixture, then stir in the Cointreau.
Place the apricot pieces and the cherries neatly in the greased dish and carefully pour the custard over the fruits. Bake for 35-40 minutes or until just set. Remove from the oven and stand to cool almost completely before turning out. Dust with icing sugar, then cut into slices and serve.
Note
• Tell your guests that the cherries still have the stones.
starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the website to catch-up on episodes, cook up his recipes or find out more about the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is a variation from the south of France, where the apricots and cherries are so delicious.
