Zesty Apricot Cream Filling
Apricot Cream Filling recipe
Yield
16 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sherry
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅔ | cup |
apricot preserves (jam)
|
*
|
| ½ | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
orange juice
|
|
| 3 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sherry
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 158 | ml |
apricot preserves (jam)
|
*
|
| 2.5 | ml |
lemon zest
grated |
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
orange juice
|
|
| 3 | each |
egg yolks
|
*
|
Directions
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.
