Sentences with phrase «heat milk and sugar»

However, the most important step to the cupcakes is to heat the milk and sugar.

Heat milk and sugar in a small saucepan over medium heat, stirring, until sugar dissolves and mixture is starting to get little bubbles around the edges.

Not exact matches

Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat.

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil.

Combine the almond milk, masa harina, cocoa powder, ginger, cinnamon, and sugar in a pot over low heat.

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

The cream and milk are heated, then slowly added to beaten egg yolks and sugar, strained, and finally slow baked in a water bath.

In a saucepan over medium heat, combine sugar, milk, and margarine.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

Add the milk beverage, oil, and 1 cup sugar to a large pot and place it over medium heat.

In a medium saucepan set over medium heat, combine the cream, milk and sugar.

Combine pawpaw pulp (peeled and seeded) with sugar, milk, egg yolks, and flour to heat over the stove.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

To a medium saucepan, add the milk and sugar; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

To a medium saucepan, add the infused doughnut - milk, sugar and salt; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Rinse out the sauce pan, then over medium heat combine and mix the cashew / almond milk, coconut sugar and red coloring.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

In a small saucepan over medium heat, heat the milk and remaining 1/4 cup sugar until the mixture reaches a gentle boil.

While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt in another medium saucepan over medium heat.

Meanwhile, make the filling: In a medium saucepan, combine the milk and 1/4 cup sugar over medium heat, and bring to a simmer.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

Cook over medium heat, stirring, until milk heats and sugar is dissolved, about 3 minutes.

Place the remaining milk, cream, sugar and glucose syrup in a saucepan and, stirring occasionally, heat until boiling.

In a large saucepan, combine the remaining milk, cream, sugar, corn syrup, cinnamon and pumpkin pie spice over medium heat.

To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Return to heat and add sugar and milk and heat for 1 minute.

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil.

Heat milk to boiling, remove from heat, add 3 cups of powdered sugar all at once, and beat until smoHeat milk to boiling, remove from heat, add 3 cups of powdered sugar all at once, and beat until smoheat, add 3 cups of powdered sugar all at once, and beat until smooth.

Place milk, cream, sugar and the remaining vanilla bean in a saucepan over medium heat.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Combine sugars and dairy - free milk in a small saucepan over medium heat.

In a medium pot on low heat, mix So Delicious coconut milk, sugar, cocoa powder, cornstarch, and salt until well combined.

Place the remaining milk, the cream, sugar and glucose syrup into a large saucepan (it should fill the pan no more than a third), and place over a medium heat.

Heat the milk, salt, and sugar in a medium saucepan until the liquid steams.

Mix the milk, sugar and water in a sauce pot over medium heat.

Combine sugar, pumpkin, evaporated milk, butter, pumpkin pie spice, and salt in a saucepan over medium heat.

(If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

In a medium saucepan over medium heat, heat the milk and 1/4 cup of the sugar until the sugar is melted and the milk is just starting to bubble.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Combine coconut milk and sugar in a medium saucepan and bring to a boil over medium heat.

I heated the milk till it was hot, then added the bananas, oil, sugar, and seasonings.

In a saucepan, bring the milk, cream, vanilla bean, and half of the sugar to the scalding point over medium heat.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cHeat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, season to taste and cool.

In a medium saucepan over medium - low heat, combine evaporated milk, sugar, egg yolk and butter.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a medium sauce pan, heat the milk, sugar and salt until warm.

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.

Transfer to a medium saucepan, add cream, milk and demerara sugar, then bring to the simmer over low heat.