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Apricot Cream Filling

Type: Eggs, Fruit
Courses: Dessert
Serves: 8 people

Recipe Ingredients

1/3 cup 78mlSherry
2 tablespoons 30mlFlour
2/3 cup 157mlApricot jam - strained
1/2 teaspoon 2.5mlLemon rind - grated
3 tablespoons 45mlLemon juice
3 tablespoons 45mlOrange juice
3   Egg yolks

Recipe Instructions

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.

Let Them Eat Cake by Virginia N. White


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