Microwaved Apricot Egg Custard - cooking recipe

Ingredients

825 g apricot halves (drained)
3/4 cup caster sugar
2 tablespoons flour
300 g sour cream
2 eggs (lightly beaten)
1 teaspoon vanilla
1/2 teaspoon nutmeg

Preparation

Divide apricot halves between 4 oven-proof dishes.
Combine sugar, sifted flour, sour cream, eggs and vanilla in bowl.
Mix well and pour over the apricots.
Sprinkle with nutmeg.
Microwave on high for about 4 mins or until custard is set.
Serve with whipped cream.