Apricot and Pignoli Custards
Heat the oven to 200°C | 400F | gas 6. Grease 4 pots with butter.
Bring the milk and cream to a boil in a saucepan.
Whisk the eggs with the sugar until light and glossy. Sift in the cornflour, whisk well, and then add the hot milk and cream, whisking constantly.
Divide between the pots and garnish with the apricot slices. Bake for 20 minutes.
Garnish with the pine nuts on top and put in the oven for 5 more minutes. Serve hot or cold.