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Almond Cream Sauce

3 cup Heavy or whipping cream 6 Egg yolks 0.33 cup Sugar 0.25 ts Almond extract
Heat cream until tiny bubbles form on the edge of pan. In another pan beat egg yolks and sugar until blended. Slowly stir in cream. Cook over med-low heat until it coats back of spoon well, about 15 minutes. do not boil. Stir in almond extract. Refrigerate at least 6 hours. Get Free Content at ContentMart.com
Sauces
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