Apricot Cream

Ingredients

• 12-16 ripe apricots
• 1/4 lb sugar
• 1-1/2 pint milk
• the yolks of 8 eggs
• 1 oz isinglass

Instructions

1. Divide the apricots, take out the stones, and boil them in a syrup made with 1/4 lb. of sugar and 1/4 pint of water, until they form a thin marmalade, which rub through a sieve.
2. Boil the milk with the other 1/4 lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten;
3. put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil.
4. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold;
5. then mix the cream with the apricots;
6. stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place.
7. It should turn out on the dish without any difficulty.