Apricot Cream as in Kecskemét

Kecskeméti Sárgabarackkrém


  • 5 egg yolks
  • cup plus 3 tablespoons sugar
  • 1 tablespoon flour
  • ½ vanilla bean
  • cups milk
  • 2 envelopes of unflavored gelatin
  • 2 cups heavy cream
  • 35 to 40 cooked apricot halves
  • 1 cup thick apricot jam
  • ¼ cup Hungarian apricot brandy


  1. Mix egg yolks, cup of the sugar and the flour. Scrape inside of vanilla bean into the egg yolks and mix well.
  2. Bring milk to a boil; add to the egg yolks, and again bring to a boil, whipping all the while. Set aside to cool.
  3. Mix 1 envelope of gelatin with ¼ cup cold water, then add ¾ cup hot water and stir until gelatin is completely dissolved. Cool to lukewarm, then mix with the custard.
  4. Whip heavy cream and 3 tablespoons sugar till stiff. Fold into the custard and gelatin mixture.
  5. Mix remaining cup sugar and ¾ cup water, and bring to the boilin point. Mix second envelope of gelatin with ¼ cup cold water. When gelatin is softened, mix it with the sugar and water.
  6. Pour the gelatin-syrup mixture into a 2-quart mold. When the gelatin cools and starts to jell, twist and turn the mold in such a way that the mold is coated with gelatin all over the inside.
  7. When almost jelled, line the mold with apricot halves.
  8. Pour in the jellied custard and let it solidify for 6 to 8 hours, or overnight.
  9. To unmold, dip the mold carefully into warm water, but not too long, so as not to dissolve the gelatin.
  10. Mix jam with apricot brandy, and serve separately.