Sentences with phrase «spoon over custard»

Spoon over custard, leaving about a 1» border, and swirl decoratively.

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Not exact matches

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

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.

Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.

it gets fragile so I had to spoon the custard over it rather than rearranging slices to help it absorb.

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

Spoon over half the coffee custard, then top with the remaining sponge fingers and Tia Maria.

Spoon the custard over the apples.

Spoon the raspberry compote on top in a single layer, and spread the remaining custard over top.

Place it over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC / 170 to 175ºF on an instant - read thermometer (do not let boil).

Continue to simmer over medium - low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170 °F to 175 °F, about 4 minutes (do not allow mixture to boil).

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 the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.

Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8 - 10 minutes.

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.

Whisk mixture back into saucepan, then cook over medium - low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes.

Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes.

Return to saucepan and cook over medium - low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant - read thermometer registers 175 °, 3 — 4 minutes.

Bring the custard to a boil over low heat, stirring constantly, and cook until thick enough to coat the back of a wooden spoon.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

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.

3 Slowly cook the custard over medium - high heat, stirring frequently, until thick enough to coat the back of a spoon, about 170ºF; do not let the custard boil.

Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes.