Apricot Cream Filling (the Art Of Fine Baking, 1961)

Title: APRICOT CREAM FILLING (THE ART OF FINE BAKING, 1961)

Categories: Cakes

Yield: 1 servings

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

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 --