Stir over ice bath until completely cooled.
Continue to
stir over ice bath until cool — I just let the mixture reach room temperature then refrigerated it, covered.
Continue to
stir over ice bath until cool.
Not exact matches
Mix in the nutmeg, brandy, rum and vanilla and
stir until cool
over an
ice bath — I just let it cool
over the counter, then refrigerated it.
Put the vanilla bean into the custard, add the vanilla extract, and
stir until cool
over an
ice bath.
Stir until cool
over an
ice bath.
Cool the mixture
over an
ice bath and
stir in the almond extract.
Keep the custard
over the
ice bath and cool,
stirring occasionally, until the custard is completely cooled, about 15 minutes.
Cool
over an
ice bath,
stirring as mix cools.
Stir the mixture
over the
ice bath until completely cooled.
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.
Chill the cream mixture
over an
ice bath,
stirring occasionally, until it's at room temperature or slightly cool.