Bring to
a boil over moderate heat and cook, whisking constantly, until very thick, about 2 minutes.
In a 1 - quart heavy saucepan bring maple syrup to
a boil over moderate heat and simmer until a candy thermometer registers 235 ° F. (be careful it doesn — t bubble over).
Whisk together cream, wines, and flour in a 2 - quart heavy saucepan until smooth, then bring to
a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.
Add milk in a slow stream, whisking and bring mixture to
a boil over moderate heat.
Bring mixture just to
a boil over moderate heat, whisking constantly, and boil 1 minute, whisking.
Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to
a boil over moderate heat, stirring.
Not exact matches
Place the pot
over moderate heat and
heat the milk until it reaches at least 180 °F or
boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or
boil over.
Simmer
over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235 °, about 8 minutes; be careful it doesn't
boil over.
In a small saucepan of
boiling salted water cook beans, covered,
over moderate heat, stirring occasionally, until just tender (5 - 20 minutes, depending on the bean: cranberries
boiled for about 15; edamame's were actually microwaved for just a couple of minutes).
Heat over moderate heat until sugar dissolves, then bring to a b
Heat over moderate heat until sugar dissolves, then bring to a b
heat until sugar dissolves, then bring to a
boil.
Bring the stock to the
boil and lower the temperature to cook the vegetables
over a
moderate heat for 15 minutes.