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Tangerine Creme Anglaise

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This was taken from Suzanne Somers Slim & Sexy book, page 259

Makes 2.25 cups

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

  • 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.

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