Yield: 1 servings
|⅔ cup||Apricot jam, strained|
|½ teaspoon||Lemon rind, grated|
|3 tablespoons||Lemon juice|
|3 tablespoons||Orange juice|
|3 \N||Egg yolks|
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.