1/3 c  Sherry
2 tb Flour
2/3 c  Apricot jam, strained
1/2 ts Lemon rind, grated
3 tb Lemon juice
3 tb Orange juice
3    Egg yolks

Add sherry to flour. Mix until smooth. Add apricot
jam, lemon rind and juice, and orange juice. Stir
until smooth. Place in a heavy saucepan. Cook over
low heat, stirring constantly until thick. Stir a few
tablespoons of hot sauce into egg yolks. Then pour
egg yolks into remaining hot mixture, continuing to
stir. Cook and stir a few more minutes, being careful
not to boil, until cream is smooth and thick.