George Lang

Apricot Cream as in Kecskemét

Kecskeméti Sárgabarackkrém

Preparation info

  • 8 to 12

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 5 egg yolks
  • ⅔ cup plus 3 tablespoons sugar
  • 1

Method

  1. Mix egg yolks, ⅓ 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