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Recipe
Apricot Cream Filling (The Art Of Fine Baking Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 606 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 332mg | 9% |
| Total Carbs 158.26g | 42% |
| Dietary Fiber 1.4g | 5% |
| Sugars 97.67g | 65% |
| Protein 3.62g | 6% |
Ingredients Convert Measures
- 1/3 c. Sherry
- 2 Tbsp. Flour
- 2/3 c. Apricot jam, strained
- 1/2 tsp Lemon rind, grated
- 3 Tbsp. Lemon juice
- 3 Tbsp. Orange juice
- 3 x Egg yolks
Directions
- Servings: 1
- Add in sherry to flour. Mix till smooth. Add in apricot jam, lemon rind and juice, and orange juice. Stir till smooth. Place in a heavy saucepan.
- Cook over low heat, stirring constantly till thick.
- Stir a few Tbsp. of warm sauce into egg yolks. Then pour egg yolks into remaining warm mix, continuing to stir. Cook and stir a few more min, being careful not to boil, till cream is smooth and thick.
