Vienna cream with apricots

Rinse dried apricots, soak overnight. Boil apricots in the same water with a glass of sugar, eat the water. Whisk the eggs, boil the milk with a glass of sugar and gradually introduce the eggs and vanillin into it, stirring constantly. In the form, cook some caramel and pour it over the sides of the form. Pour the cream into a tin and bake for about 40 minutes at a low temperature. Cool the finished cream, tip the tin onto a dish, put the boiled apricots and sour cream, knocked down with sugar.