Ingredients
- 1/3 c. Sherry
- 2 Tbsp. Flour
- 2/3 c. Apricot jam, strained
- 1/2 tsp Lemon rind, grated
- 3 Tbsp. Lemon juice
- 3 Tbsp. Orange juice
- 3 x Egg yolks
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Apricot Cream Filling (The Art Of Fine Baking
Servings: 1
Directions
- Servings: 1
- Add in sherry to flour. Mix till smooth. Add in apricot jam, lemon rind and juice, and orange juice. Stir till smooth. Place in a heavy saucepan.
- Cook over low heat, stirring constantly till thick.
- Stir a few Tbsp. of warm sauce into egg yolks. Then pour egg yolks into remaining warm mix, continuing to stir. Cook and stir a few more min, being careful not to boil, till cream is smooth and thick.
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