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Tangerine Vanilla Curd
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.
In a small saucepan stir the Vanilla Sugar and cornstarch. Stir in tangerine juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute. Stir about half of the hot mixture into the egg yolks. Return all to saucepan. Cook and stir just until mixture begins to bubble.
Remove from heat: stir in tangerine and lemon peels and butter just until melted (do not over beat). Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.
Note: This curd is a delightful change from lemon curd. Serve the Vanilla Sugar with coffee for a something new.
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