Sentences with phrase «cook the cream constantly»

Cook the cream constantly whisking until mixture thickens.

Not exact matches

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

Add the cream and continue to cook, stirring constantly, until the ingredients have formed a smooth, unified caramel.

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

Cook, whisking constantly, until the cream cheese has melted and the sauce is smooth.

Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.

Return the mixture into the pan and continue to cook while whisking constantly on medium - low heat, until you get a uniform and thick cream.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat.

Add in the cream cheese and the broth and stirring constantly, cook until the mixture comes to a soft simmer and thickens.

Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant - read thermometer will read 170 degrees F.).

Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.

Return to saucepan, and cook over medium - low heat 30 seconds to 1 minute, whisking constantly, or until cream coats spoon or spatula.

Pour the mixture back into the saucepan and, while constantly whisking, cook over medium heat until the ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.

Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).

Pour in the milk and cream; cook for 5 minutes, stirring constantly.

Whisking constantly, gradually add warmed cream mixture to butter mixture and cook until sauce starts to thicken, about 3 minutes.

Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly.

Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.