Ingredients
- 1 heaping tablespoon sugar
- Zest of one lemon
- ¼ teaspoon freshly grated nutmeg
- 1/3 cup Amontillado or other dry sherry (I like the Lustau Solera Riserva Los Arcos)
- 1 heaping tablespoon of apricot jam (or nectarine, or peach, but see note below)
- 4 egg yolks
- ½ cup cream, scalded
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