Index Labels

Tangerine Creme Anglaise

. . No comments:
This was taken from Suzanne Somers Slim & Sexy book, page 259

Makes 2.25 cups

Ingredients:
  • 6 large egg yoks
  • 1.75 tspns vanilla extract
  • 1 tspn tangerine zest
  • 2 cups heavy cream
  • 2.25 tspns xylitol

Directions:
  • Whisk egg yolks, vanilla, and tangerine zest in a bowl and set aside.
  • Heat cream in a saucepan over medium heat until hot but not boiling.  Remove cream from heat and add xylitol.
  • Slowly pour cream over egg yolk mixture, whisking constantly.  Return mixture to saucepan over low heat, whisking constantly until mixture thickens and coats the back of a spoon.
  • Serve warm or cover and refrigerate until ready to use.

No comments:

Printfriendly

Welcome

Welcome to my my blog!!! I want to share with you my journey in life - through the joys and trials and just being real. Take your time to look around. I have a lot of information and am constantly learning.

Make yourself at home!!!

Translate

Blog Archive