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| RECIPE FOR APRICOT CREAM FILLING (THE ART OF FINE BAKING 1961) |
Title: Apricot Cream Filling (the Art Of Fine Baking 1961)
Category: Pies
Serves: 1
Ingredients:
| 0.33 | c | Sherry | | 2.00 | tb | Flour | | 0.67 | c | Apricot jam, strained | | 0.50 | ts | Lemon rind, grated | | 3.00 | tb | Lemon juice | | 3.00 | tb | Orange juice | | 3.00 | | Egg yolks |
Instructions:
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.
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