Ingredients:

  • 1 lb fresh apricots, halved and pitted
  • 1 tbsp unsalted butter, melted
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole milk, room temperature
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Generously grease a 9-inch oven-proof skillet or ceramic baking dish with 1 tablespoon of melted butter, ensuring the sides are well-coated.
  2. Arrange the apricot halves cut-side up in a tight, overlapping circular pattern in the prepared dish.
  3. Whisk the eggs and sugar together in a large mixing bowl until combined but not frothy.
  4. Sift in the flour and salt, stirring gently to avoid lumps.
  5. Slowly stream in the whole milk and vanilla extract, then fold in the 2 tablespoons of melted and cooled butter until the batter is thin and liquid.
  6. Pour the batter slowly over the apricots, allowing the fruit to settle slightly into the mixture.
  7. Bake at a moderate temperature until the edges are mahogany-colored and the center has a slight, custard-like jiggle.
  8. Remove from the oven and allow the dish to rest for at least 30 minutes to allow the custard to set completely.