Cover pastry cream and chill about 1 hour, or nest
bowl in ice water and stir until cool, about 30 minutes.
You can speed the process by placing the instant pot
bowl in an ice water bath, but be sure that it doesn't cool too much.
Not exact matches
Remove the
bowl from the
ice water and chill
in the refrigerator.
Use a slotted spoon to place eggs
in a
bowl of
ice water.
As it was getting close to the hard ball mark, I had a
bowl of
ice water set up and I would put a drop of the hot candy
in.
I put some cold
water and
ice cubes
in a bigger
bowl, then put the
bowl with the
icing inside it and stirred.
Drain and cool
in a
bowl of
ice water.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir
in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in salt and a strip of lemon peel /
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan
in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a
bowl and refrigerate it all, including the lemon peel, for several hours.
i make a tiny
bowl of
ice water and dip my scooper
in it before i scoop each ball of dough... try it, you won't even be mad.
Mix up the walnuts, endive, and dressing
in a
bowl (do not discard
ice water, which will thin the sauce).
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large
bowl.
Gently add the eggs to
iced water in a large
bowl.
Quick - chill by putting
bowl in a larger
bowl of
ice and cold
water and stirring occasionally until cold, 15 to 20 minutes.
In a large
bowl, add some
ice and
water to create a
water bath.
You can hasten this along by transferring them back to their macerating
bowl and setting that
in a
bowl of
ice water.
To speed up the cooling process you could do what I did - use two stainless steel
bowls from a nesting set and put the custard
in the smaller one and some
ice water in the larger one.
Make an
ice water bath
in a bigger
bowl and set the
bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.
Meanwhile make the glaze by stirring the vanilla then the hot
water, a little at a time into the powdered sugar
in a small
bowl until you get a slightly runny
icing.
If not using immediately, place
bowl in larger
bowl of
iced water.
Set
in a large
bowl filled with
ice water to cool.
Then I drain it
in a colander (making sure I pull out the
ice cubes) and put the whole colander
in the fridge on a plate to catch excess
water or I make sure it is drained very well and just put it
in a
bowl in the fridge so that I can wash the colander and put it away.
Place the
icing sugar and dissolved coffee
in a
bowl and beat until smooth, adding more boiling
water until you have a glossy, spreadable consistency.
Remove eggs from the saucepan, and place them
in a large
bowl of
ice water.
Make an
ice bath by putting some
ice and a small amount of
water in a large
bowl.
Whisk the flour and salt together
in a large
bowl, cut the butter into 1 / 2 - inch cubes, and add the apple cider vinegar to the
ice water.
For
icing,
in a medium
bowl combine powdered sugar, 1 teaspoon
water and 1 1/2 teaspoons almond extract.
Remove eggs and place
in a large
bowl filled with
ice -
water.
When completed cooled, make the
icing by sifting the
icing sugar into a
bowl and whisking
in the honey and
water to create a smooth glaze.
In a separate
bowl, beat the egg yolk and
ice water together.
If the
icing starts to harden
in the pan, just place the pan over a
bowl of hot
water and whisk until smooth again.
Just an idea I've had while reading these comments (I haven't tried it)-- I wonder if,
in warmer climes, you could freeze the
bowl or put it
in a sink of
ice cold
water and then whip??
Using a slotted spoon, remove hard boiled eggs and place
in a large
bowl of
ice water.
Remove them and place them
in a
bowl with
ice water for a minute.
Make the
icing: place the sugar
in a small
bowl and gradually add the juice /
water, mixing until smooth (add more liquid if necessary).
To make the Lemon
Icing, add the powdered sugar into a small
bowl, add
in the lemon juice and mix with a spoon, add a 1/4 teaspoon of
water at a time and mixing well to reach the right runny consistency.
Meanwhile, place
bowl of berry blue gelatin
in larger
bowl of
ice and
water.
Needless to say, my boyfriend had to finish cooking the meal and I ate dinner with my hand
in a
bowl of
ice water.
Bring 4 quarts of
water to boil
in a large pot over high heat and prepare an
ice bath (
ice & cold
water)
in a large
bowl.
Place
bowl of red gelatin
in larger
bowl of
ice and
water.
In the other
bowl add
icing sugar, cocoa powder and butter, melt it through boiling
water steam and make chocolate sauce.
To chill quickly, place soup
in a
bowl, and set
in an
ice -
water bath, stirring frequently until cool.
Bathe them briefly
in a
bowl of very cold
water (no
ice, which will bruise the leaves), then wrap
in a damp towel and refrigerate.
Combine
icing sugar and hot
water in a
bowl and stir well to form a smooth, glossy paste.
Directions: Beat yolks by hand or with an electric beater / Gradually pour
in the sugar and beat until thick and pale yellow / Stir
in the liqueur and set the
bowl in a pan of almost - simmering
water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a large
bowl of
ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
(Accelerate the cooling process by placing the
bowl in a larger
bowl half - filled with
ice water.)
Dip the
ice cream scooper into a small
bowl with
water in between each cookie.
Meanwhile, whisk egg yolks
in a medium
bowl until smooth and fill another large
bowl halfway with
ice and
water (
in other words, make an
ice bath).
Drain
in a colander and immediately plunge the beans into a large
bowl of
ice water to stop the cooking.
To make the
icing:
In a small
bowl, mix the confectioners» sugar and
water with a fork until smooth.
Drain and submerge
in bowl of
ice water until cool, about 2 minutes.