Apricot-Bulgur Pudding Cake with Custard Sauce

Ingredients

• 1/2 cup chopped dried apricots
• 1/3 cup granulated sugar
• 1 tsp finely slivered orange zest
• 1 cup freshly squeezed orange juice
• 1 cup water
• 1/2 cup bulgur
• 2 large eggs, separated
• 2/3 cup low-fat milk
• 2 tbsp brown sugar
• 1/2 cup finely chopped toasted pistachios, preferably salted
• Custard Sauce:
• 1/2 cup low-fat milk
• 1 large egg, slightly beaten
• 1 tbsp sugar
• 1 tsp kirsch or Grand Marnier (optional)