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Recipe Name: Apricot Cream Filling (the Art Of Fine Baking Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

1/3 Cup(s) sherry
2 Tablespoon(s) Flour
2/3 Cup(s) Apricot jam, strained
1/2 Teaspoon(s) Lemon Rind, Grated
3 Tablespoon(s) Lemon Juice
3 Tablespoon(s) 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. From "The Art of Fine Baking" by Paula Peck, copyright 1961
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 359
Calories From Fat: 122
Total Fat: 13.6g
Cholesterol: 540.3mg
Sodium: 29.9mg
Potassium: 283.7mg
Carbohydrates: 28.2g
Fiber: <1g
Sugar: 5.4g
Protein: 10.2g

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