Apricot and Caramel Cream Sundae

For the apricot

• 1¼ lb (625 g) ready-made apricot purée, unsweetened if possible

Caramel-coated fruit, optional

In a bowl, beat together the 2 Tbsp superfine sugar, egg yolks, and flour until the mixture is light and pale yellow in color and doubled in volume. Set aside.

In a saucepan, combine the cream and milk and bring just to a boll.

Make a caramel from the remaining suga