Apricot cream filling (the art of fine baking, 1961)

1 servings

Ingredients

Quantity Ingredient
⅓ cup Sherry
2 tablespoons Flour
⅔ cup Apricot jam, strained
½ teaspoon Lemon rind, grated
3 tablespoons Lemon juice
3 tablespoons Orange juice
3 Egg yolks

Directions

Servings: 1

Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick.

Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

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