Apricot Cream Filling (the Art Of Fine Baking, 1961) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Sherry,
2 tbsp: Flour,
2/3 cup: Apricot jam, strained
1/2 tsp: Lemon rind, grated
3 tbsp: Lemon juice,
3 tbsp: Orange juice,
3: Egg yolks,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cake/cookie