- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup half-and-half
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons finely grated lemon zest (from 1 lemon)
- 3/4 teaspoon kosher salt
- 4 apricots—halved, pitted and cut into wedges
- Confectioners’ sugar, for dusting
How to make this recipe
Preheat the oven to 350°. In a large bowl, beat the eggs with the granulated sugar, half-and-half, flour, lemon zest and salt until very smooth. Pour the batter into a 1-quart gratin dish or a 9-inch ceramic pie plate and arrange the apricots on top.
Bake for about 30 minutes, until the custard is just set. Let stand for 10 minutes, then dust with confectioners’ sugar and serve.