Apricot clafouti

Heat the oven to 200 degrees, 4 buttered individual ramekins from on-board soufflé top. Drain the apricots in syrup and cut them into dice.

In a pan pour apricots, add 25 g of butter into pieces and 20 g sugar.

Caramelize everything for 5 minutes over high heat and stir without stop. Keep it carefully.

Separate the egg yolk from the egg white of 2 eggs. Beat the snow white with a pinch of salt and 20 g sugar. Beat the egg yolk and whole egg remained with the rest of the sugar. Stir slightly.

Without ceasing to stir, add the flour, baking powder and almond powder.

Beat for 2 minutes, add the cream and Lastly, gently, the white snow.

Filled with the impastp stencils to 2/3 of their height, the apricots and the rest of the preparation. Bake in hot oven for 15-20 minutes. The clafoutis will be fluffy and nicely Golden. Serve lukewarm.