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Show m - ' Apricot Custard Dessert I t , ; 1 kzs&t x &f - ---- Glassed apricots top a smooth, creamy custard for delightful texture and flavor contrast. One of the finest dessert combinations combi-nations is a delicately flavored custard topped with fruit a delightful de-lightful texture and flavor contrast. con-trast. A smooth, creamy custard is not difficult to make if two simple rules are followed. First, cook the custard in the top of a double boiler over hot, not boiling, water. And second, do not overcook. Glassed apricots are called for in this recipe, although peaches or pears would be equally good. You're never at a loss for a good dessert combination when there are several duraglas jars of fruit -n hand in the cupboard, ready to "pen and serve with this easy-to-.nnke custard. I , Chilled Apricot Custard I (6 servings) r ertaSi slightly beaten ,j cup sugar y2 teaspoon salt 3 cups bottled milk, scalded teaspoon vanilla 1 jar apricots Combine eggs, sugar and salt. I Mix well. Add scalded milk slowly and stir until smooth. Strain into top of double boiler. Cook over hot, not boiling water, stirring constantly until mixture thickens and will coat a metal spoon (about five minutes). Remove from heat and cool. Add vanilla. Chill thoroughly. thor-oughly. Pour into dessert dishes and top with chilled apricot halves. |