Apricot Crisp Pudding

Ingredients

• Egg yolks - 3
• Vanilla extract - 1 teaspoon
• Milk - 2 cups
• Unsalted butter - 1/2 cup, cold and cubed
• Salt - 1/4 teaspoon
• Cinnamon - 1 teaspoon
• Brown sugar - 1/2 cup
• Rolled oats - 1 cup
• All - purpose flour - 1 cup
• Lemon juice - 1 tablespoon
• Sugar - 1/2 cup
• Apricots - 4 cups, pitted and sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apricots, sugar, and lemon juice. Toss to coat the apricots evenly. Transfer the mixture to a baking dish.
3. In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Mix well.
4. Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the apricot mixture in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the apricots are tender.
7. While the crisp is baking, prepare the pudding. In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
8. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
9. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon. This should take about 5-7 minutes.
11. Remove the pudding from heat and let it cool slightly.
12. Serve the warm apricot crisp with a dollop of the creamy pudding on top. Enjoy!