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Apricot Cream Filling (The Art of Fine Baking



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Apricot Cream Filling (The Art of Fine Baking

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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


Ingredients:

1/3 c Sherry
2 tb Flour
2/3 c Apricot jam, strained
1/2 ts Lemon rind, grated
3 tb Lemon juice
3 tb Orange juice
3 Egg yolks

Serves:

1 Servings
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