Apricot cream filling
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
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.