Tangerine Creme Anglaise

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.