Apricot Cream Filling

1. 1

   Add sherry to flour.

2. 2

   Mix until smooth.

3. 3

   Add apricot jam, lemon rind and juice, and orange juice.

4. 4

   Stir until smooth.

5. 5

   Place in a heavy saucepan.

6. 6

   Cook over low heat, stirring constantly until thick.

7. 7

   Stir a few tablespoons of hot sauce into egg yolks.

8. 8

   Then pour egg yolks into remaining hot mixture, continuing to stir.

9. 9

   Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.