Recipe

Apricot Butter Cookies Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 130?C/250?F/gas mark.
Step #2 You will need an oven proof dish approx.
Step #3 6 x 8 x3 inches deep.
Step #4 Split the vanilla pod in half lengthways & scrape our the seeds.
Step #5 In a large pan bring the milk, cream & vanilla seeds & pod to the boil.
Step #6 Whisk the eggs & sugar together in a large bowl until frothy.
Step #7 Whisk the cream mixture into the eggs.
Step #8 The mixture will start to lightly thicken.
Step #9 At this point stir in the the lemon zest.
Step #10 Lightly butter the brioche.
Step #11 Lay half the brioche, butter side up, in the baking dish.
Step #12 Chop the apricots & scatter half over the bread.
Step #13 Pour on the custard carefully, allowing it to be soaked up by the bread.
Step #14 Scatter with the rest of the apricots, top this with the rest of the brioche, butter side up & carefully pour the remaining custard in up to the top of the dish.
Step #15 Stand on a baking sheet for ease of lifting in & out of the oven & bake for approx.
Step #16 25 mins until the custard is just set but still slightly wobbly.
Step #17 Sprinkle top it over the brown sugar & brown under a pre heated grill or with a blow torch until the top caramelises to a crisp golden brown.
Step #18 This is lovely served with a sharp, fresh, apricot puree.
Step #19 --.
Enjoy the Apricot Butter Cookies recipe

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