Apricot Custard

Fresh Apricots
6 Eggs
1/4 Cup Cream/Milk
1/3 Cup Sugar

Remove pits from apricots and cook in pot with sprinkles of cinnamon and sugar until soft. Whisk together eggs, sugar, cinnamon, and cream in a baking bowl. Mix in apricots.

Set baking bowl in a larger baking pan with water. Bake at 175° C about 45 minutes or until firm throughout.