Simple but delicious, Norwegian Cream is a baked custard decorated with whipped cream and chocolate caraque and served well chilled.
3 tablespoons apricot jam
2 whole eggs plus
1 tablespoon sugar
1 pint milk
1 vanilla pod
5 fl. oz. double cream , stiffly whipped
1 oz. Chocolate Caraque
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). Spread the apricot jam over the bottom of an 8-inch souffle dish. Set aside.
In a medium-sized mixing bowl, beat the eggs, egg yolks and sugar together with a wooden spoon. Set aside.
In a medium-sized saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat.
Remove the pan from the heat and set aside to infuse for 20 minutes. Remove and discard the vanilla pod.
Pour the milk over the eggs and sugar mixture, stirring until the mixture is well blended. Strain the mixture over the jam in the souffle dish. Cover the dish with aluminium foil. Place the souffle dish in a baking tin half filled with hot water. Place the tin in the centre of the oven and bake for 50 to 60 minutes, or until the custard is just set.
Remove the tin from the oven and take out the souffle dish. Set it aside to cool. When the custard is cool, place it in the refrigerator to chill for 2 hours, or until it is completely cold.
Remove the souffle dish from the refrigerator.
Decorate the top with the whipped cream and chocolate caraque. Serve immediately.