Apricot Custard

1. 3 eggs.                                                                                    4. Vanilla essence.
2. 600 ml (1 pint) milk.                                                                5. Tinned apricots.
3. Short crust.                                                                             6. 15 g (1/2 oz) castor sugar.


    Beat up eggs, add milk, sugar and a few drops of vanilla essence. Line a pie dish with short crust pastry, pour in the mixture and let it cook very slowly in a medium oven 175 C (350 F). When custard begins to set, add apricots and return to oven until it is set. When cold, grate ratafias thickly over the top.