Custardflan with apricots in caramel

Mix the custard powder with 65 g of the sugar and a dash of milk into a paste. Cut open the vanilla pod and scrape out the seeds.

Heat the rest of the milk with the vanilla pod and the seeds.

Add the custard porridge to the milk if it is against the boil. Bring to the boil while stirring and cook the custard for about 3 minutes.

Let the rest of the sugar melt with 2 tablespoons of water and add the apricots. Leave to caramelize on a medium-high level without stirring.

Grease the dishes with some oil and scoop 2 apricots and a large tablespoon of caramel in each dish. Let this cool down and then distribute the custard over the dishes.

Let it cool down completely and then cover it in the fridge covered with cling film for several hours.

Pour a layer of boiling water into a deep plate. Put the dishes in for a minute and then pour the puddies on a plate.