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Apricot Cream Filling (The Art of Fine Baking, 1961)
Author/Submitted by:
Servings: 1
Categories:
Cakes
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Desserts
/
Fillings
Ingredients: 1/3
cup
Sherry 2
tablespoons
Flour 2/3
cup
Apricot jam,
strained
1/2
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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