Preparation:
Remove the stones from the apricots, cut them into small pieces then place them at the bottom of a buttered and sweetened gratin dish.
Preheat the oven to 200°.
In a salad bowl, whisk together the flour, eggs, salt and sugar then gradually add the milk,
the cream and finally the amaretto until you obtain a creamy and smooth paste.
Gently pour the mixture into the dish. Cook for 40 minutes, remembering to sprinkle with granulated sugar, 10 minutes before the end of cooking.
It is imperative to double the quantity of vanilla and find other flavors:
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