Apricot cream filling (the art of fine baking
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Apricot cream filling (the art of fine baking
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Last updated 6/12/2012 1:04:48 AM. Recipe ID 29476. Report a problem with this recipe.
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      Title: Apricot cream filling (the art of fine baking
 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.
  
  




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Recipe ID 29476 (Apr 03, 2005)

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