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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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A down-home French dessert, something between custard and a cake. It's egginess also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour. Ingredients:
8 ounces dried apricots, cut into strips (about 1-3/4 cups) |
1 cup raisins |
1/2 cup good brandy, preferably courvoisier |
1/2 tablespoon butter, plus |
1/2 teaspoon sugar (to butter and sugar the baking dish) |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
4 tablespoons butter, melted |
6 eggs |
1/2 cup sugar |
3/4 teaspoon almond extract |
1/2 teaspoon vanilla extract |
1 cup milk |
2/3 cup flour |
3/4 teaspoon very finely grated lemon, zest of |
1/2 teaspoon ground coriander |
1/4 teaspoon nutmeg |
1/8 teaspoon cinnamon |
more nutmeg (for sprinkling) |
Directions:
1. Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
2. The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
3. Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
4. In a large bowl with a mixer, beat together the eggs and sugar until foamy.
5. Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
6. The mixture will be very runny, not thick at all.
7. Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits - ).
8. Serve warm.
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