2 lg. tbsp. apricot jam
4 1/2 tbsp. sugar
3 eggs
1 tsp. vanilla
1 1/2 c. hot milk
3 tbsp. whipped cream

Spread jam over bottom of souffle dish. Break 2 eggs and 1 yolk into bowl and cream them with the sugar and vanilla. Pour on the hot milk; blend and strain into souffle dish. Stand the dish in pan half full of water; cover with a piece of paper and set in 350 degree oven until firm to touch. Leave until cold. Whip the remaining egg white stiffly and fold into whipped cream. Pile on top of dish.