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Custard With Apricot Flummery

Russ Myers


Flummery, an old fashion name for a thickened fruit, describes the warm apricot sauce that's often served over chilled custard.

★★★★★ 2 votes
6 servings
20 Min
40 Min


4 Eggs
2 C Milk
1/2 C Sugar
2 tsp Vanilla
Apricot Flummery recipe
Apricot Flummery:
1/3 C Sugar
1 Tbs Cornstarch
2/3 C Apricot nectar
16 oz Can unpeeled apricot halves (drained and chopped) or 1 pound apricots (10/12), peeled, pitted, and chopped (2 cups).


1Custard:In a medium mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed. Stir in milk, sugar, and vanilla.Place 6 ungreased 6 ounce custard cups in a 13 x 9 x 2 inch baking pan, then set pan on the oven rack. Pour egg mixture evenly into the cups. Pour boiling water (or very hot tap water) into the pan around the cups to a depth of 1 inch. Bake in a 325F oven for 30 to 40 minutes or until the custard test done. Remove custard cups from the water in the pan. Cool custard in cups on a wire rack. Cover and chill for at least 1 hour.To serve; unmold custards into individual dessert bowls. Spoon warm Apricot Flummery on top of the chilled custard.Flummery:In a medium saucepan stir together sugar and cornstarch. Stir in apricot nectar. Cook and stir over medium heat until thickened and bubbly. Stir in apricot halves. Cook and stir for 2 minutes. Serve warm. Cover and chill any remaining sauce. Makes about 1 ¾ cups

About Custard With Apricot Flummery

Course/Dish: Puddings, Fruit Sauces
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom