Apricot Blanc Mange and Custard

From1922:

1 tin of apricots or a dish of leftover stewed fruit, make up the following pudding.
Place juice and 2 or 3 pieces of fruit in saucepan over fire, when boiling thicken with cornflour or vanilla cream powder as for ordinary blanc mange, cook and pour into wetted mould to set.
Put remainder of fruit in piedish, cover with custard mixture, 1 egg to 1 cupful of milk, a little sugar.
Bake, then cool and serve with the blanc mange.