Yield: 1 servings
Measure | 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 \N | Egg yolks |
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