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Ingredients
- 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
Directions
- Heat the lowfat milk in a pan, till hand warm. Pour in the single cream.
- Whisk together the Large eggs, sugar and vanilla essence then slowly whisk in the lowfat milk and cream mix.
- Strain into 4-6 ramekin dishes and place in a roasting pan filled with 2.5cm (1 inch) warm water.
- Bake in a preheated oven 160 C, 325 F, Gas Mark 3 for 40 min.
- Allow to cold.
- Spread the jam carefully over the baked custards then arrange the fruit on top.
- Spread over the extra thick double cream and sprinkle with toasted flaked almonds before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 39 | 28% |
| Total Fat 4.44g | 6% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 95mg | 4% |
| Potassium 309mg | 9% |
| Total Carbs 16.65g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 14.14g | 9% |
| Protein 8.18g | 13% |
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