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Combine milk, cream, cinnamon, lemon, blood orange oil, star anise, and vanilla bean in a saucepan and heat to a boil over low heat.
Put the egg yolks, sugar and cornstarch in a bowl and whisk until smooth. Strain milk and slowly add to egg mixture while constantly whisking.
Transfer back to saucepan and cook over low heat for 5-10 minutes while whisking until thickened. Ladle equal portions into bowls and let cool.
Spoon an even layer of sugar over crème and caramelize with a blowtorch.
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Nutritional information can be found listed with each product.
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