Sentences with phrase «pour over the custard»

Pour over the custard until onions and cheese are evenly coated.

Not exact matches

Pour the custard over the baked crust.

Mix the custard again and gently pour over the filling ingredients.

Process all custard ingredients until smooth, and pour gently and evenly over the fruit.

Pour half the custard mixture over the slices, coaxing it with a spoon so there aren't any large dry spots.

Pour the remainder of the custard mixture over the top layer of bread, using a spoon to make sure everything is saturated.

Pour custard evenly over cherries in pan.

Heat in microwave for 30 seconds, stir, and pour evenly over the top of custard.

Pour the custard over the bread, and use a wooden spoon to gently fold the bread into the custard until it is completely coated.

Pour the custard evenly over the bread, filling the dish to the top.

Pour the custard over the rhubarb.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Slowly pour the custard over the bread, saturating the top layer.

Pour in the custard filling, and fold the overhanging dough over the custard so it lays flat on top.

Pour the custard through the strainer into the milk set over the ice bath.

Pour custard over the apples.

Now pour the rest of the custard through the sieve over the chocolately custard and stir to combine.

I spread out the apple slices evenly over the pie crust, poured in the custard (made with coconut milk) and baked at 400 F for 45 minutes.

Place cubed bread in a casserole dish, pour over a cinnamon vanilla custard mixture, and then allow it to soak overnight.

Place dish on a rimmed baking sheet and carefully pour custard over fruit.

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.

Then we need to make the custard which is then poured over the bread cubes.

Place a fine - mesh strainer over a medium bowl and pour the custard through the strainer, using a rubber spatula to push the custard through.

Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.

Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered.

Pour this over the buns and gently press down on the buns to they are immersed in the custard.

Scatter mushrooms evenly in tart shell and pour custard over them.

Pour the milk and egg mixture over the bread and cheese mixture, let it sit for half an hour to really soak in, then bake at 350 °F for 20 minutes, covered, then another 15 minutes uncovered, just until the custard is set.

Divide between and pour over the two custards just before serving.

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it.

Place a strainer or a piece of cheesecloth over a medium bowl and pour the warm custard mixture through the strainer.

You then place the bread over the syrup and then pour a custard mixture over the bread.

Pour the custard over the new cross buns and go away to soak for 20 - 30 minutes.

Pour the banana custard over the fresh bananas topped with caramel sauce.

Pour that whole mixture back into the saucepan, add the ginger and cayenne pepper, and cook over medium - low heat for approximately 7 - 10 minutes (or until thickened into a custard - like consistency).

This recipe skips the tricksy water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice cream base, pour it over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.

Pour custard back into the saucepan and cook over moderately low heat, stirring with a wooden spoon for about 2 to 3 minutes or until it registers 170 to 175 °F on thermometer.

Pour custard over white chocolate; let sit a minute or two.

Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8 - ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly.

Pour custard over the pears.

Pour the custard over it all and let stand for about 15 minutes.

When it is all mixed in, pour the custard mixture back into the saucepan set over a medium heat and stir constantly, not vigorously, with a wooden spoon until the custard coats the back of the spoon.

Let custard sit 10 minutes, then pour over plums.

Pour the egg custard over top.

Pour over the cherries, then put the dish on a baking tray and bake for 25 - 30 minutes or until the custard is set and the jam is beginning to bubble through.

Fold half the courgette mix through the rest of the custard and carefully pour over the goat's cheese, then top with the rest of the courgette mix.

3) Pour the custard over the bread and fruit.

Pour egg custard over the top.

I followed Martha's recipe to a tee and as I was pouring custard over the ruffles I noticed there was way too much custard but emptied the bowl anyways.

Who needs it when you have that thick, creamy, dreamy custard to pour over top?